Irish Colcannon by Two Sleevers

– 4 cups Russet Potatoes (peeled and diced into 2 inch cubes)
– 1.5 cups Water
– 3 cups thickly chopped cabbage
– 1/3 cup Heavy Cream
– 4 tablespoons Unsalted Butter
– 2.5 teaspoons Kosher Salt (divided)
– 1/2 teaspoon pepper
– 1/4 teaspoon Ground Nutmeg
– 1 cup Chopped Green Scallions, chopped
– Additional Butter For Serving

Prep Time: 10 min
Cook Time: 10 min
Total Time: 30 min