Colecannon Potatoes

Ingredients

2 pounds cabbage, shredded

2 cups water

4 pounds potatoes, peeled and quartered

2 cups milk

1 cup chopped green onions

Salt and coarsely ground pepper to taste

1/4 cup butter, melted

Crumbled cooked bacon and minced fresh parsley

Directions

In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 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 15-17 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. Yield: 12-16 servings.