Colcannon Potatoes

• 1 medium head cabbage (about 2 pounds), shredded
• 4 pounds medium potatoes (about 8), peeled and quartered
• 2 cups whole milk
• 1 cup chopped green onions
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup butter, melted
• Minced fresh parsley
• Crumbled cooked bacon

1. 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.
2. 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.
3. 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.

head cabbage, potatoes, milk, green onions, salt, pepper, butter, fresh parsley, bacon

Taken from www.tasteofhome.com/recipes/colcannon-potatoes/ (may not work)