Irish Colcannon with Spring Onions and Leeks

Ingredients

• 1 quart water
• 1 teaspoon salt or to taste
• 3 medium Idaho® potatoes, peeled and cubed (about 6 ounces each)
• 2 tablespoons milk
• ½ teaspoon black pepper
• 2 cups chopped cabbage
• ¼ cup margarine or butter
• ¼ cup chopped green onions
• 2 tablespoons chopped leeks
• 2 tablespoons chopped fresh parsley

Directions

1. Bring water and ½ teaspoon of the salt to boil in a large saucepan, add potatoes, return to a boil, reduce heat, simmer uncovered 20 minutes or until fork tender. Drain, reserving hot water and set water aside.
2. Place potatoes in a medium bowl. Using an electric mixer,beat on low speed 1 minute, add milk and remaining ½ teaspoon salt and black pepper. Beat on medium until fluffy.
3. Add the reserved water to saucepan, bring to a boil over high heat, add cabbage, return to a boil and continue boiling 5 minutes or until tender, drain.
4. Melt margarine in a large skillet over medium heat, add onions and leeks, cook 6 minutes or until browned, stirring frequently. Stir in the mashed potatoes and cabbage, heat thoroughly and serve topped with parsley.

Notes