Halloween Colcannon

Directions

1. Cube the potatoes with skins on, trying to keep cubes similar in size for even cooking, then start boiling them in a large pot.
2. Peel the shallots and cut them into slices.
3. Put a pot over medium heat and add olive oil, sliced shallots, nutmeg, salt, and black pepper.
4. Watch the mixture and stir from time to time so it doesn't burn.
5. While that cooks, cut the cabbage into quarters and then slice into strips about half an inch wide.
6. When the shallots have turned soft and translucent (roughly 5 minutes), put the cabbage in.
7. Mix the cabbage with the shallots, then pour in 2 cups of hot water. Put a lid on and cook for 10 to 15 minutes until the cabbage is tender but still has a bit of crunch.
8. Drain the cooked potatoes into a large bowl, add the heavy cream, and mash to your preferred smoothness.
9. Fold the cabbage-shallot mixture into the mashed potatoes.
10. Serve the colcannon immediately while hot, and offer extra nutmeg on the side if people want.