Colcannon

3 lb                Potatoes, scrubbed

1/2 lb             Butter

1 1/4 C          Hot Milk

                      Black pepper, fresh

1                    Cabbage, cored and finely shredded

1 lb                Piece of ham, already cooked

4                    Scallions, finely chopped

Garnish           Parsley, chopped

Steam the potatoes in their skins for 30 minutes then peel. Chop then mash the potatoes thoroughly. Add 1/4 lb of butter (1 stick) in pieces and add the hot milk, stirring constantly. Season with black pepper.

Boil the cabbage in unsalted water, with 2 tablespoons butter, until it turns a darker color. Cover with lid and let stand for 2 minutes. Drain thoroughly then chop into small pieces.

In a large sauce pan, cover the ham with water. Bring to boil then simmer for 45 minutes or until tender. Drain. Remove any fat then chop the ham into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring gently. Serve in soup bowls. Make an indentation in the top of each pile and fill with 1 tablespoon melted butter. Garnish with parsley.