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James Galway's Colcannon



  1. In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.
  2. Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse.
  3. Add the milk and butter and mix well.
  4. Season with salt and pepper.

Makes 6 to 8 servings.

Source: Sir James Galway, the Irish virtuoso flute player from Belfast, nicknamed "The Man With the Golden Flute."


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