Red Potato Colcannon

Preparation

1. Scrub potatoes and cut in half.
2. Place in a perforated steamer pan in a single layer.
3. Steam until potatoes are tender.
4. Alternatively, place potatoes in a stockpot, steam-jacketed kettle or a tilt skillet and cover with cold water.
5. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Internal temperature should reach at least 135°F.
6. Drain potatoes.
7. While potatoes are cooking, heat the butter in a large sauté pan or a tilt skillet over medium heat.
8. Add onion and cook until translucent, about 2 minutes.
9. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.Reduce heat to low.
10. Stir  in milk, salt and pepper; cover and cook until the cabbage is tender, about 8 minutes.
11. Add the cabbage mixture to the potatoes. Mash with a potato masher until the potatoes become creamy with some chunks.
12. Transfer to 2-inch steam table pans and hold hot at or above 135°F until service.

Note:

1/2 cup = 1/4 cup starchy vegetable, 1/4 cup other vegetable