Boil the potatoes: Place the peeled chunks of potatoes in a large pot and cover them with water. Add about 1 teaspoon of salt to this water and place the pot over high heat. Let the potatoes boil in the water for 20 to 30 minutes or until they are tender and easily pierced by a fork. Drain the cooked potatoes out of the pot and set them aside.

Sautee the cabbage and green onion: Melt 4 Tablespoons of butter in the same pot over medium heat and add in the chopped cabbage. Sautee the cabbage for about 5 minutes or until it has softened and has released some of its water content. Then add in the green onions and continue to saute for another minute.

Make the colcannon: Add the potatoes back to the pot along with the remaining 4 tablespoons of butter and ¼ cup of the milk or cream. Then use a potato masher to mash the potatoes and mix them into the greens, butter, and milk/cream. At this point, you can slowly add in more milk/cream, ¼ cup at a time, until the potatoes are the consistency that you prefer. Finish the colcannon by adding salt and pepper to taste.

Serve the colcannon in a bowl and enjoy!