Sanctuary of the Winds

Colcannon
(servers eight)

4 cups mashed potatoes

2 1/2 cups cabbage, cooked and chopped fine

1/2 cup butter (avoid corn oil margarines)

1/2 cup evaporated milk or cream

3/4 cup onion, chopped very fine and sauteed

1/4 teaspoon salt

1/8 teaspoon white pepper

 Sauté onions (traditionalists sauté in lard or grease, but butter is acceptable).  Boil potatoes and mash them (do not use artificial potato flakes).  In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together.  Turn the heat to medium and add the chopped cabbage.  The mixture will take on a pale green cast.  Keep stirring occasionally until the mixture is warm enough to eat.  Lastly drop in the thimble, button, ring, and coin.  Stir well and serve.