Colcannon

1 1/4 pounds (about 2 large) russet potatoes
3 c thinly sliced cabbage
1/2 c milk, scalded
4 T butter, divided

Peel potatoes and cut into 1-inch pieces. In large saucepan, cover potatoes with salted water and simmer covered, for 15 minutes or until tender. While potatoes simmer, saute cabbage in 2 T butter over medium high heat 5 minutes, or until wilted. Drain potatoes, finely mash and stir in milk, 2 T butter, cabbage, and salt and pepper to taste. Serves 4.