Colcannon

(serves 4-6). Cut up the potatoes and put them in a pot, cover with water, and boil until tender. You may choose to peel them or not. I left the skin on and it was fine. While the potatoes are cooking, thinly slice the cabbage (as if you were making sauerkraut). Trim the leek(s) and slice thinly. Peel the garlic, chop fine, and saute in a little oil until translucent, then add cabbage and leeks (you will need a good-sized skillet or frying pan. I used a wok). Saute vegetables until tender and almost transparent, but not too flabby. Set aside. When the potatoes are done, drain them and give 'em a good shake. Mash potatoes well, adding salt and pepper and butter to taste. Then mix cabbage and leeks into potatoes and stir well. It should turn a pale green color. There are several things you could do after this point. You could just serve it up right away, or you could put it into a baking pan, drizzle some melted butter or margarine on top, and put it in the oven to brown on top. Or you could put it into a baking dish, top with grated cheddar cheese, and put into the oven until cheese is bubbly. The third method is my personal favorite. Note: using instant mashed potatoes totally takes away from the flavor and texture of the dish, besides being inauthentic...but then again, how authentic is it to prepare a Celtic recipe using a wok? :)