Red Potato Colcannon

Directions

Bring 1 inch of water to a boil in a Dutch oven.

Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes.

Transfer to a large bowl and cover to keep warm.

Meanwhile, heat butter in a large nonstick skillet over medium heat.

Add onion and cook until translucent, about 2 minutes.

Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

Reduce heat to low.

Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes.

Add the cabbage mixture to the potatoes.

Mash with a potato masher or a large fork to desired consistency.