Colcannon

YIELD: 12 servings

5 lbs. russet potatoes, peeled and cubed
1/2 cup butter, divided
1 cup sour cream
1 1/2 cups white cheddar cheese, shredded
1 bunch green onions, diced
1 large head cabbage, finely shredded
4 cloves garlic, minced

  1. Place potatoes in a large pot and add enough water to cover. Bring to a boil and cook for about 10 minutes or until potatoes are soft enough to mash. Drain. Transfer to a large bowl and mash with 1/4 cup butter, the sour cream and cheddar cheese until well blended.
  2. Melt remaining butter in the same pot over medium heat. Add the garlic and green onions. Cook until softened, stirring often. Add the cabbage, stir to mix, cover the pan and let the cabbage steam for about 10 minutes. Stir the mixture occasionally. When soft and wilted, add the mixture to the potatoes, season liberally with salt and pepper. Serve hot.

Recipe: Ida Shen, Executive Chef, University of California Berkeley