Creamy Cabbage Colcannon Crispy Sage Brown Butter Bliss

Instructions:

1. Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender.
2. While potatoes cook, melt 2 tbsp butter in a large skillet over medium heat. Add cabbage and garlic; sauté until softened and slightly translucent. Season with salt and pepper.
3. In a separate skillet, melt remaining 4 tbsp butter over medium heat. Add sage leaves and cook, swirling occasionally, until butter is browned and sage is crispy. Remove from heat.
4. Drain the potatoes well and return them to the pot. Heat milk and remaining 2 tbsp butter until butter is melted. Pour over potatoes and mash until smooth (or use a ricer for a finer texture).
5. Stir in the cooked cabbage mixture and nutmeg into the mashed potatoes. Season with salt and pepper to taste. Spoon into bowls and drizzle generously with the brown butter and crispy sage.