Colcannon

• 4 russet potatoes, peeled and cubed
• 2 shallots, peeled and sliced into thin rings
• 3 cloves garlic, thinly sliced
• 3 leaves of a head of cabbage, sliced very thinly
• 1 c milk
• 3-5 tbsp butter

Freshly cracked pepper and kosher salt

1. In a medium cast iron skillet, sautée shallots over medium heat until golden and translucent, 5-7 minutes.
2. Add the sliced garlic and sauté until golden on both sides, another 3-5 minutes. Transfer to a mixing bowl.
3. Boil potatoes until very tender when pierced with a thin sharp knife. Drain in a colander. Use a potato ricer and press through still-warm potatoes into bowl with shallot mixture, adding 3/4 the butter in small pats between rounds so it melts while you work.
4. Sauté cabbage over the same heat as you did the shallots and garlic, and after a few minutes, add a splash of water to help soften it further. Cabbage should be soft and translucent once ready, about 7–10 minutes in all.
5. Add cabbage & milk to the potato mixture and fold in with a spatula until well combined. Generously season with s+p and taste. Adjust as needed. Swirl colcannon mash into bowls, top with more butter, and eat at once.