Colcannon

Traditionally this is made with milk or cream, but I make it with yogurt because it tastes better.

Potatoes (maybe 6 small and one larger Russet)
1 small head of cabbage
1 onion
~2 cups of yogurt
salt
pepper


Cut potatoes into pieces and drop into boiling, salted water. Boil until soft.
Meanwhile, slice up cabbage and onions. With cabbage I go for pieces about the size of a finger. Onions too, I guess. Heat some oil in a second large pot on medium. Saute the onions for a while, until almost soft, and then dump in the cabbage and stir around a bit. After you get tired of that, add some water (maybe 1/2 cup?) (use reserved water from the potatoes if you have it) and a few sprinkles of salt. Cover the pot and let the cabbage steam/braise until soft but not mushy.

Drain the potatoes, mash them up with the yogurt, then add that to the pot of cabbage. Add salt and pepper to taste.