Colcannon is a traditional Irish side dish that makes its way onto many American tables around St. Patrick's Day. It's a fine specimen of comfort food and includes that little bit of green to get you in that Irish midset because, of course, we are all Irish on St. Patty's Day!

6 Russet Potatoes, peeled and cubed
6 tablespoons butter
1 1/2 cups chopped cabbage
1 1/2 cups chopped kale
1/2 cup chopped leeks or green onions (bulb and stalk)
1 cup milk
2 extra pats butter to add when serving

Put potatoes in pot and cover with water to about an inch above potatoes. Add salt and bring to a boil. Continue boiling about 6 - 8 minutes or until potatoes are tender. Drain.

Saute cabbage, kale and leeks in butter until soft. Add milk and potatoes and blend together. Use masher on potatoes and mash to a lumpy consistency. Serve with a couple pats of butter in the center of the dish. I have a tendency to skimp on butter in recipes in an effort to make the dishes a tad healthier. Trust me - don't skimp on this one. It's just not right unless you have a little pool of melted butter in the middle. :)

Makes about 8 servings.