Colcannon

2 lbs. of potatoes
1 lb. of cabbage
1 c. milk (or half and half)
1/2 c. butter
salt and pepper

Cook the potatoes, drain, and mash. Cook the cabbage, shredded, in boiling salted water for about 15 minutes. Drain, cool slightly, and chop. Stir the cabbage into the potatoes. Stir in butter and milk. Season with salt and pepper.

From The Irish Pub Cookbook