Colcannnon

3 pounds of potatoes, scrubbed

2 sticks butter

1 ¼ cups hot milk

Pepper, to taste

1 head cabbage, cored and shredded fine

1 pound ham, cooked day before, preferably

4 scallions, finely chopped

Chopped parsley leaves, to garnish

To prepare: Steam potatoes in skins for 30 minutes. Peel using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove lumps. Add 1 stick of butter, in pieces. Gradually add hot milk, stirring continuously. Season with pepper, to taste.

Boil cabbage in unsalted water until it turns the water a darker color. Add 2 tablespoons of butter. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Place ham in a large saucepan and cover with water. Bring to a 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, stirring them in gently.

*Serve in individual soup plates or bowls. Indent the top by swirling a wooden spoon. Place one tablespoon of butter into each indentation. Sprinkle with parsley. Enjoy!