Or the Irish Way (Colcannon):
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot whole milk (I like a combo of milk and cream)
1 head cabbage, cored chopped
1 pound cooked ham cubes or crumbled bacon
3-4 green onions, chopped
Chopped parsley (flat leaf), for garnish
Salt and fresh black pepper, to taste
Peal, cube and cook potatoes. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
While the potatoes are cooking, boil the cabbage in unsalted water until it's tender. Add 2 tablespoons butter. Cover with lid for 2 minutes. Drain toroughly before returning it to the pan.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve by plopping a big ol' serving on the plate and putting a chunk of softened butter into an indentation in the top. Sprinkle with parsley.