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Colcannon with Green Onions
- 4 lbs. russet potatoes peeled, cut into 1 1/2" pieces
- 1 1/2 lbs. savoy cabbage thinly sliced
- 1 1/4 cups water
- 1 cup milk
- 1 green onion bunch chopped
- 3/4 cups unsalted butter room temperature
- Chopped fresh chives or green onion tops
Directions:View on PBS Food
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