Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Cook the potatoes for about 20 minutes or until tender. Drain and return to the pot.

In a separate pot, melt 2 tablespoons of butter over medium heat. Add the chopped cabbage and sauté for about 5 minutes until softened.

Add the remaining butter, warmed milk, and sautéed cabbage to the drained potatoes. Mash until smooth and creamy.

Stir in the chopped green onions and season with salt and pepper to taste.

Transfer the colcannon to a serving dish and garnish with additional butter if desired.