Colcannon (from the Irish cal ceann fhionn, or "white-headed cabbage") is a mashed potato dish flavored with kale or cabbage. It's the traditional dish of the Halloween (All Hallow's Eve) dinner, but is served year-round by home cooks and restaurant chefs alike.

1 pound cabbage, cored, quartered, and shredded
2 pounds boiling potatoes, peeled and cut into 2-inch pieces
2  small leeks, including white and green parts, washed and sliced
1 cup milk
 freshly ground {black pepper} to taste
1/2 teaspoon ground mace
8 tablespoons (1 stick) unsalted butter, plus 2 tablespoons butter, cut into small pieces
In separate saucepans, cook the cabbage and potatoes in salted boiling water for 12 to 15 minutes, or until tender. Drain the cabbage and chop. Drain the potatoes and mash.

Meanwhile, in a large saucepan, combine the leeks and milk. Bring to a simmer and cook for 8 to 10 minutes, or until the leeks are tender. Add the potatoes, salt, pepper, and mace to the pan and stir over low heat until well blended. Add the cabbage and 8 tablespoons butter and stir again until blended. Dot with the 2 tablespoons butter. Serve at once.

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 30 min

Servings: 4 to 6

Recipe By: Margaret M. Johnson

From:  The New Irish Table: 70 Contemporary Recipes
Used with permission of Chronicle Books

Chef Suggestions
Mashed potatoes with turnips and buttermilk: Substitute 1 pound turnips, peeled and cut into 1-inch pieces, for the cabbage, and 1 cup buttermilk for the milk. Combine the mashed potatoes and mashed turnips, stir in the buttermilk, and season with salt and pepper. Sprinkle with minced fresh chives.