2 lbs Potatoes, preferably Russet or Yukon Gold, peeled and cut into even-sized chunks
1 small head of Green Cabbage or 1 bunch of Kale, chopped (about 4 cups)
1 cup whole Milk or Heavy Cream
1/2 cup Unsalted Butter, divided
4 Green Onions, finely chopped
1 teaspoon No. 11 Rhode Island Red Spice Blend
Sea Salt and Pepper, to taste
Place the potato chunks in a large pot of cold, salted water, ensuring they are fully submerged. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes, depending on the size of the chunks.
While the potatoes are cooking, blanch the chopped cabbage or kale in a separate pot of boiling water for 3-4 minutes, until tender but still bright green. Drain and set aside.
In a small saucepan, gently heat the milk or cream along with 1/4 cup of the unsalted butter and 1 teaspoon No. 11 Rhode Island Red Spice Blend.
Drain the cooked potatoes and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth.
Gradually mix in the warm milk and melted butter to the mashed potatoes, stirring until the mixture is creamy.
Stir in the cooked cabbage or kale and onions, mixing well. Season with salt and pepper.
Transfer the Colcannon to a serving dish and make a small well in the center. Melt the remaining 1/4 cup of butter and pour it into the well. Serve the Colcannon hot, with extra melted butter on the side if desired.