Colcannon

• 2 lbs baking potatoes, peeled and thinly sliced
• 8 ounces parsnips, peeled and thinly sliced
• 2 medium onions, thinly sliced
• 1/2 medium cabbage, finely shredded (coarse outer leaves removed and reserved)
• 2 1/2 cups boiling water
• 1/4 cup unsalted butter (1/2 stick)
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground pepper
• 1 -2 tablespoon milk (optional)

1. Arrange 1/3 of potatoes over bottom of heavy medium saucepan.
2. Layer on 1/3 of parsnips, 1/3 of onions, and 1/3 of shredded cabbage; repeat layers twice more.
3. Pour in water, cover tightly with reserved cabbage leaves.
4. Cover and simmer until vegetables are very tender, about 1 hour; discard whole cabbage leaves.
5. Drain mixture in a large sieve or small-holed colander; return vegetables to saucepan.
6. Add butter, salt and pepper.
7. Mash until fluffy, adding milk if dry.

baking potatoes, parsnips, onions, cabbage, boiling water, unsalted butter, salt, fresh ground pepper, milk

Taken from www.food.com/recipe/colcannon-390458 (may not work)