St. Patrick's Day Colcannon

This traditional Irish dish is made with fluffy mashed potatoes,    scallions, and cabbage with a pool of melted butter in the center.       
 
1 pound curly kale or cabbage, washed with stems/cores removed
2 pounds Russet or Yukon Gold potatoes
1 carrot, peeled and sliced
1 leek, white part only, that has been cleaned and chopped
1/2 bunch chives, diced fine
1 bunch scallions, diced fine
1 clove garlic, minced
1 and 1/2 cups milk
1/2 stick butter (2 oz)
salt and black pepper to taste
1 pinch ground mace, nutmeg or thyme
2 tablespoon parsley, chopped
1/2 stick butter (2 oz)
 
1.  Shred the cabbage into fine strips.  Place into a pot, cover with salted water and simmer until tender, about 20 minutes.
 
2.  Peel and quarter potatoes.  Place in a saucepan and cover with cold salted water.  Add the carrots and bring the pot to a boil and cook, 20 minutes, or until done.  Strain off water.  Let the potatoes and carrots dry, and then hand mash.
 
3.  Meanwhile, combine the washed and chopped leeks and the chives, scallions, garlic, milk and 2 ounces of butter in a saucepan and heat on a low burner.
 
4.  Drain the cabbage and add to the milk.  Cook a few minutes more and then slowly add the warmed milk mixture to the mashed potatoes and carrots while mixing to a creamy consistency.
 
5.  Season with the salt, pepper, and mace.  Then stir in the chopped parsley and mound the mixture in a serving dish or bowl.  Make a hollow in the center and fill with the remaining butter.  Serves 4 to 5.
 
note:  this is a really good non-meat recipe, but to me real Colcannon should contain chopped ham or chopped cooked bacon, which gets folded in with the parsley.