Colcannon Potatoes

Ingredients

1 medium head cabbage (about 2 pounds), shredded

4 pounds medium potatoes (about 8), peeled and quartered

2 cups whole milk

1 cup chopped  Leeks or scallions

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup butter, melted

Minced fresh parsley

Crumbled cooked bacon optional 

Directions

Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.

In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.

Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

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