Colcannon Recipe

Boil potatoes in salted water until tender. Drain well. Blanch kale or cabbage in boiling water for 2 to 3 minutes; drain well. Mash potatoes; beat in enough cream or milk to make them smooth; not too "soupy"; butter will lighten them more. Place pan over low heat; stir in kale or cabbage, margarine and onion. Beat together until well blended and heated through. To serve, spoon out mounded portion; make a well on top and put a generous pat of butter in the well.