Colcannon

Author Notes: When I think of a dirt cheap meal, many things come to mind (including things that make me want to get up on a high horse about how so many "cheap" foo (…more) - fiveandspice

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Food52 Review: Fiveandspice's version of a classic Irish colcannon is truly a great dish that keeps you coming back for more. The sauteed cabbage caramelized and add (…more) - jvcooks

Serves 3 or so as a main dish

• 2large Russet potatoes, peeled and cut into 2 inch pieces
• 1/2cup whole milk or heavy cream
• 2garlic cloves, peeled and smashed
• 1teaspoon whole black peppercorns
• 1/4teaspoon sugar
• 1/4teaspoon salt, plus more to taste
• 6tablespoons butter, divided (I used unsalted, but you can use whatever you have)
• 1/2head of green cabbage, thinly sliced and cut into about 2 1/2 inch strips
• 3tablespoons chopped chives or green onions, from the back yard :)

1. Bring a pot of water with the potatoes to boil, turn down to a simmer, cover and cook until the potatoes are just fork tender. Drain.
2. In the meantime, combine the milk/cream, garlic, and peppercorns in a small saucepan. Bring just to a simmer, then remove from the heat, stir in the sugar and salt and allow to infuse while the potatoes cook.
3. In a large frying pan, melt 1 Tbs. of the butter over medium-high heat until foaming, then add the cabbage, stirring occasionally, and cook until softened and starting to get nicely browned in places. Remove from the heat.
4. Cut 3 of the remaining Tbs. of butter into chunks and place them in the bottom of a bowl. Strain the infused milk/cream into the bowl. Then, using a potato ricer, rice the potatoes into the bowl. Gently fold the potatoes, cream and butter together with a wooden spoon. Then gently stir in the cabbage and the chives/green onions. Season with more salt to taste.
5. Divide into bowls. Make a little divot in the potato-cabbage mixture in each bowl and add a pat of the remaining butter to each.
6. If you have any leftovers, you can make them into potato-cabbage cakes the next day. Just stir in 1 beaten egg per cup of leftovers. Mix just until combined, then gently form the mixture into patties. Fry in butter until golden brown on each side, then serve. Yum.