Colcannon

• 3 lbs russet potatoes, peeled
• 1 tablespoon kosher salt
• 1 cup unsalted butter, divided
• 1 cup whole milk
• 1 small head green cabbage, cored and shredded
• 1 small onion, chopped
• 1/2 lb bacon (optional and may use pepper bacon)
• 4 scallions, finely sliced (green onions)
• kosher salt & freshly ground black pepper
• 3 tablespoons chopped flat leaf parsley

1. Quarter potatoes. Add to a stockpot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil and cook until tender, about 20 minutes.
2. Cook bacon in skillet, drain, reserve drippings and crumble bacon, set bacon aside.
3. In drippings saute cabbage and onion until soft and translucent, about 10 minutes.
4. Mash potatoes with milk and butter, stir in bacon, cabbage, onions.
5. Salt and pepper to taste.
6. Place in a serving bowl and sprinkle with parsley.

russet potatoes, kosher salt, unsalted butter, milk, green cabbage, onion, bacon, scallions, kosher salt, flat leaf parsley

Taken from www.food.com/recipe/colcannon-463509 (may not work)