Title: Colcannon (baked mashed potatoes with cabbage)
 Categories: Irish, Potato, Vegetables, Cheese
      Yield: 1 Servings
 
      6    Russet potatoes (about 3
           -pounds)
           -A 2 lb cabbage, diced
      1    Stick unsalted butter, cut
           -into bits
      2 tb Minced fresh chives
    1/2 c  Milk
  1 1/2 c  Grated sharp Cheddar
 
  Peel the potatoes, cut them into 1-inch dice, and in a large saucepan
  combine them with enough cold salted water to cover them by 1 inch.
  Bring the water to a boil, simmer the potatoes for 15 minutes, or
  until they are tender, drain. In another large saucepan combine the
  cabbage with enough cold salted water to cover it by 1 inch and bring
  to a boil. Simmer the cabbage for 10 to 12 minutes, or until it is
  just tender, and drain. In a large bowl mash the potatoes and stir in
  the butter, the chives, the milk, the cabbage, and salt and pepper to
  taste. Transfer the mixture to a 2-quart baking dish, sprinkle the
  Cheddar over it, and bake the dish in the middle of a preheated 350F
  oven for 30 minutes, or until it is heated through and the cheese is
  melted. Serves 6-8 as a side dish.