Colcannon with green cabbage & kale

INGREDIENTS:

2 lbs. gold potatoes, spot peeled and cubed

2 large garlic cloves, peeled and cut in half

3 cups very thinly sliced green cabbage

3 cups very thinly sliced green or lacinato kale

2 tablespoons butter, plus more for serving 

2 tablespoons sour cream (or use another 2 tablespoons butter)

2/3 cup milk or cream

salt and pepper to taste

INSTRUCTIONS:

Put the cubed potatoes and garlic cloves in a saucepan with lightly salted water to cover.  Bring to a boil and simmer until the potatoes are very tender, about 15 minutes.  Meanwhile, set another small saucepan of salted water to boil.  When boiling, add the cabbage and the kale and simmer until tender, 5-6 minutes.  Drain, squeezing out as much water as possible, and set aside.  When the potatoes are done, drain them and return to the pot with the butter, sour cream, and milk or cream.  Mash with a potato masher to your desired texture.  You can also put the potatoes through a ricer before you add the butter etc. for a very smooth mash.  Stir in the kale and cabbage and add salt and pepper to taste.  Serve with more butter if you like.  Serves 4.