Colcannon Potatoes

12 Servings

• 1 medium head cabbage, shredded
• 4 pounds potatoes, peeled and quartered
• 2 cups milk
• 1 cup chopped green onions
• 1½ teaspoons salt
• ½ teaspoon black pepper
• ¼ cup butter, melted
• 4 slices cooked bacon, crumbled
• 1 tablespoon minced fresh parsley

In a large saucepan, bring cabbage and 2 cups of water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.

Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes or until tender. Drain and keep warm.

In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley.

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