Colcannon

Directions

1. 1
   Pour water to a depth of 1 inch into a large pot and bring to a boil.
2. 2
   Put the potatoes into a collapsible steamer basket and set the basket over the boiling water.
3. 3
   (The water should not touch the bottom of the steamer basket.)
4. 4
   Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes.
5. 5
   Transfer the potatoes to a bowl.
6. 6
   Empty the pot and wipe dry Return the potatoes to the still-hot pot.
7. 7
   Add 1/4 cup of the butter, the milk, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper and mash well with a potato masher.
8. 8
   Melt the remaining 1/4 cup butter in another large pot over medium heat.
9. 9
   Add the leek and shallots and saute until the vegetables begin to soften, about 5 minutes.
10. 10
    Add the kale and toss just until wilted but still bright green, about 3 minutes.
11. 11
    Add the napa cabbage and toss until tender-crisp, about 8 minutes.
12. 12
    Sprinkle with the mace, 1/4 teaspoon kosher salt, and `/4 teaspoon pepper.
13. 13
    Cover and cook until the flavors blend, about 1 minute.
14. 14
    Stir the cabbage mixture into the potatoes.
15. 15
    Reheat the potatoes over low heat, stirring often, about 5 minutes.
16. 16
    Transfer to a bowl, sprinkle with the green onion, and serve.