Cocannon (Irish Potato and Cabbage Dish)

8 cups peeled chopped potatoes (approximately 2 & 1/2 lb.)

4 tablespoons oil

3 garlic cloves minced

1 cup chopped green onions, divided

3 cups thinly sliced packed green cabbage

1 cup low-fat milk

salt and freshly ground black pepper

8 tablespoons unsalted butter (optional)

Cover potato with water in a large pot. Bring to boil over medium-high heat. Reduce heat and simmer until potatoes are tender when pierced with a knife, approximately 20 minutes. Drain potatoes and set aside.

Heat oil in a large pan set. Add garlic and sauté for 2 minutes, stirring frequently. Add 3/4 cup of the green onions and sauté for 1 minute.

Add cabbage to potatoes and cook until softened and wilted, approximately 8 to 10 minutes.

Add milk to potatoes and mash. Stir in green onion and cabbage mixture. Season to taste with salt and pepper.

Before serving, garnish with the remaining 1/4 cup of green onions. If desired, add 1 tablespoon of butter atop each serving.

Recipe comes from "The Taste for life"