A delicious Irish tradition! Serve with Corned Beef or with your next roast.

• 3 lbs. Large Russet or Idaho Baking Potatoes, peeled, cut into 1" chunks, placed in cold water for 30 minutes
• 2 Tbs. Kosher Salt
• 1 Head Green Cabbage, thinly sliced
• 1 Cup Whole Milk, scalded
• 1/2 Cup Sour Cream or Créme Fraîche
• 1/2 Cup (one stick) Unsalted Butter, cut into small cubes, at room temperature
• Salt and Fresh Ground Black Pepper to taste

Method:
Drain potatoes. In a medium stock pot, place potato chunks and cover potatoes with cold water, brining water level to about 2" inches above the potatoes. Bring mixture up to a boil, add in salt and stir gently until salt is dissolved in the water. Reduce heat to simmer. Cover pan with lid and simmer for about 15 minutes, or until potatoes are are tender.

While the potatoes are simmering, in a steamer set over a pan with a couple of inches of boiling water, steam the cabbage for 5 minutes, or until tender.

Drain the potatoes in a colander, keeping a small amount of liquid to add back if needed. Mash, or use food mill/ricer to puree potatoes into a medium casserole. Stir in the milk, the butter, créme fraîche and finally the cabbage. Season to taste with salt and pepper. Serve immediately.

Serves 4.