An Irish favorite! 2 lbs. Potatoes, cut into 1.5” chunks One spring onion, sliced 1 sm. head cabbage, about 1 lb., cored and chopped into 1” pieces 1/2 c. milk or half-and-half 4-8 Tbsp. butter, softened 1 tsp. salt 1/4 tsp. black pepper

Place potatoes in a lg. saucepan or Dutch oven. Add cold water just to cover. Pile onion and cabbage on top of the potatoes. Bring to a boil, then reduce heat to maintain a gentle boil. Cook, covered, until the potatoes are fork-tender, about 20 mins. Drain and return the potatoes, cabbage, and onions to the pot. Mash the mixture over low heat while adding milk or half-and-half, warmed, butter, salt, & black pepper. When the mixture is coarsely mashed, taste and adjust seasonings and serve!

Adapted from The Joy of Cooking, 1997 Edition. Submitted by CSA members Heather & Justin Wells