Creamy Colcannon

Prep time:  20 minutes

Cook time:  20 minutes

2 lbs. each: Yukon gold and red potatoes, cut into large chunks

1 cup milk

1/2 cup sour cream

1 1/2 teaspoons salt, or to taste

1/2 cup butter

1 large onion, chopped

4 cups very thinly sliced green cabbage

Freshly ground pepper to taste

Cook potatoes in a large saucepan in boiling water for 20 minutes or until tender when pierced with a fork; drain well and place back in saucepan. Mash well with milk, sour cream and salt. While potatoes are cooking, melt butter in a very large skillet. Add onion and cook for 10 minutes or until very soft, stirring occasionally. Add cabbage and cook for 5 minutes more or until softened. Stir cabbage mixture into potatoes and season with pepper. Makes 10 servings.