Irish Colcannon or Champ

This simple Irish dish is traditionally associated with their harvest. It is a delicious treat any time of the year!

ingredients

3 lbs. Yukon gold potatoes, washed, peeled and quartered
1/2 head green cabbage, shredded
4 tablespoons unsalted butter
1 to 1 1/2 cup heavy cream
3 tablespoons Stonewall Kitchen Horseradish, Roasted Garlic, Spicy Honey Mustard or mustard of your choice
4 oz. cheddar cheese
1 cup scallions, green and white parts, sliced
Stonewall Kitchen Maine Sea Salt, to taste
Stonewall Kitchen Mixed Peppercorns, to taste.

In a large pot, place quartered potatoes and cover with water
Bring to a boil and reduce heat to medium
Allow to cook about 20 to 25 minutes or until easily pierced with a fork
Remove potatoes from the pan, place in another container to keep warm
Bring the potato water back to a boil and add the shredded cabbage, allowing to cook for 5 minutes or until limp
Strain cabbage thoroughly, place on clean dish towel and dry thoroughly
Dump the water and add potatoes back into the warm pan
Mash thoroughly, adding butter one tablespoon at a time and blending after each addition
In a microwave or saucepan, gently warm the cream
Whisk in the Stonewall Kitchen Mustard
Slowly add to the potatoes, blending quickly
Add the cheese and stir until it melts
Add cabbage and scallions and season with salt and pepper to taste
Add additional cream if needed