2 lb. potatoes
1 lb. cabbage or kale
1 large onion or 2 bunches of scallions
1/2 cup milk or soymilk
4-8T. butter
salt and pepper

Peel and dice the potatoes, add to casserole dish or Dutch oven.
Add cold water or chicken stock to cover.
Add diced kale or cabbage.
Add chopped onion.
Bring to a boil.
Reduce heat. Cover and cook until potatoes are tender.
Drain then mash the mixture over low heat while adding milk and butter,
salt and pepper to taste.

Serve as is or place in preheated 375-degree (F) oven and heat until top is golden brown.

*Some recipes call for parsley. (Sounds good!)
*Saute the onion in drippings from your Irish breakfast!
*Top the mixture with Parmesan or shredded cheddar cheese.
*While in the oven, cut the well-drained mixture so that you get lots of chunky, crispy brown bits!
*Serve with sliced corned beef and a crusty bread such as rye or pumpernickel. (Yummy!)
*Wrap the trinkets mentioned above in grease proof paper and hide them well. Make sure everyone knows!