Colcannon, When Irish Eyes are Smilin'

"Colcannon, you're back!"
"Hello Mum."
"How was Europe?"
"Europe was a blast, Mum..."
"You're lookin' well, fluffy potatoes, green cabbage...Wait, just a minute! Turn around!"
"What, Mum?"
"What's under your melted butter? What have you done to yourself?!?!"
"Oh this? It's a little Polish Sausage."
"You're wearing kielbasa?!?! Have you lost your mind?!?!"
"Mum, relax. It's just a little sausage."
"A little sausage?! Might I remind you we are Irish! This is pure blasphemy!! What will our neighbors think, you walkin' around with Polish sausage stuck in you!"
"Mum, I like it. It's different."
"Well, Col, you just march yourself to the kitchen and cook up some traditional cottage ham. Stick that in yourself! I will not have you walking around  like those scallywags in Europe!"
"But, Mum!"
"If you're living under my roof, you will abide by my wishes. Keep your sausage to yourself!"
"Yes, Mum"

Colcannon

1 small head of Green Cabbage
1 bunch Leeks, cleaned well and sliced (discard the tougher dark green tops)
6-7 Potatoes, Yukons or Reds...any that you use normally to make mashed
Kielbasa or Cottage Ham
Half and Half, about 1 cup room temperature
Butter, 4 tbsp and 6-7 tbsp (then more for topping)
Salt and Pepper

Prepare your vegetables.

Fill a large pot with enough water so it will sit below the steamer insert.

Place whole potatoes inside and steam for about 25-30 minutes. 

Melt 4 tablespoons butter in a large 12" skillet over medium low heat.

Add the cabbage and leeks. 

Sprinkle about 1 teaspoon of coarse Kosher salt over the cabbage.

Combine so the cabbage and leeks have a slight coating of butter.

Place a lid on your skillet and let steam, about 15 minutes.

Meanwhile, prepare your sausage (or cottage ham).

I slice mine and boil it. (It helps to take away and greasiness the sausage might have.)

Remove lid from cabbage and let any accumulated liquids cook out.

Taste and season with a little salt and pepper as needed. 

Remove the potatoes from the steamer. 

Chop.

Place in a bowl or in the same stockpot you used to steam the potatoes.

(emptied out, of course)

 
Sprinkle with a little salt and pepper.
 Add butter a tablespoon at a time and mash.

Slowly add half and half a little at a time until the potatoes and creamy.

(You may not use the whole cup.) 

Add the cabbage and leek mixture.

Taste.

Season with any additional salt and pepper.

Add your kielbasa to each individual serving. 

 Hide the sausage under the potatoes, if you feel the need.

Or, use cottage ham, and enjoy a more traditional colcannon.

Either way, place a pat of butter on each serving...

and smile.