Peel and chop the potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil over medium heat for about 15-20 minutes until tender.

Once the potatoes are soft, drain them well. Return them to the pot and mash until smooth and creamy, adding a splash of milk or cream for richness.

In a skillet, melt the butter over medium heat. Add the finely chopped cabbage and sauté for about 5 minutes until wilted and vibrant green.

Fold the sautéed greens into the mashed potatoes, mixing gently to incorporate all the flavors. Season with salt and pepper to taste.

Stir in the finely chopped scallions for added freshness and crunch.

Transfer the colcannon to a serving dish, creating a small well in the center for an extra pat of butter if desired.