Colcannon

Once upon a time, Europeans came to the western
hemisphere and took potatoes home where, I have
to admit, they did some pretty inventive
things. This is one the Irish came up with back
when they were eating spuds for every meal.
Desperation makes folks creative and this
dish proves it.

3 pounds mashin' potatoes (Yukon Golds)
1 stick butter (hell yeah, real butter)
1 1/4 cups hot milk (don't scald it)
Salt and pepper to taste (kosher/fresh ground)
1 shredded cabbage, (Savoy, Napa or some dark,
crisp green, just not that squeaky rubbery stuff)
1-pound ham, bacon or any cooked, salted pork
4 chopped scallions
Garnish with parsley or more scallion, if you must

Steam the potatoes in their skins for 30 minutes.
Peel. Mash. Add 1 stick of butter in pieces.
Gradually add hot milk, stirring all the time.
Season with a few grinds of black pepper. Careful
with the salt, the pork and butter adds plenty.
Boil the cabbage in unsalted water until it turns
a darker color. Add 2 tablespoons butter to
tenderize it. Cover with lid for 2 minutes. Drain
thoroughly before returning it to the pan. Chop
into small pieces.

Put the ham in a large saucepan and cover with
water. Bring to the boil and simmer for 45
minutes until tender. Drain. Remove any fat and
chop into small pieces.

Add cabbage, scallions, and ham to mashed
potatoes, fold them in don't stir, you aren't
an animal. Top with butter, the real stuff.
This is not a dish for gravy... I can't believe
I said that.