1.5 pounds of potatoes
Kosher salt
6 tablespoons unsalted butter, divided
3/4 a cup of Veggie Box onions
2 Veggie Box garlic cloves, thinly sliced
2 cups (packed) shredded Veggie Box cabbage
1¼ cups milk
½ cup heavy cream
Freshly ground black pepper

1 5 pounds of potatoes 6 tablespoons unsalted butter, divided 3/4 a cup of Veggie Box onions 2 Veggie Box garlic cloves, thinly sliced 2 cup s (packed) shredded Veggie Box cabbage 1 ¼ cups milk

Boil potatoes in salted water. Drain and let cool. Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add onions and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and onions are just beginning to brown around the edges, about 3 minutes longer. Add cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer. Add potatoes, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.