Quick & (not so) Dirty Colcannon

This year I made Colcannon to go along with our regular St. Patty’s Day dinner of Corned Beef and Cabbage. It’s very easy to make and it tastes great! It’s basically mashed potatoes with the addition of sautéed onions and cabbage . . . and lots of butter too!

5 russet potatoes; small to medium sized peeled and cut into cubes
1-cup milk warmed on stove; low fat milk works well
1-½ sticks of butter
1 small onion diced
½ head of napa cabbage cored and cut into bit size pieces
Chopped parsley leaves, for garnish
Butter for garnish

1. Add cubed potatoes to a pot of salted water on med-high heat. Bring to a boil and boil potatoes in salted water for 10 minutes (or until fork tender). Drain and then mash thoroughly using mixer. Add 2 or 3 tablespoons of butter and the warm milk; continue mashing to desired consistency. Add salt and pepper to taste.
2. Add 1 stick of butter to large sauté pan; add onion to pan and cook until tender and transparent; about 10 minutes; add cabbage to pan and cook until cabbage becomes a darker color and is tender-crisp; another 10 minutes.
3. Add the cooked cabbage and onion mixture to mashed potatoes, stirring them in gently. Serve in individual bowls. Make an indentation on the top and add a pat of butter into each indentation. Sprinkle with parsley.