Irish Colcannon With Spring Onions And Leeks

• 3 medium potatoes, peeled and cubed
• 2 cups chopped cabbage
• 2 tablespoons 2% milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 green onions, chopped
• 2 tablespoons chopped leek (white portion only)
• 1/4 cup butter, cubed
• 2 tablespoons minced fresh parsley

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, place cabbage in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender.
3. Drain potatoes; mash with milk, salt and pepper. Set aside. In a large skillet, saute onions and leek in butter until tender. Drain cabbage; add to skillet with potato mixture. Heat through; sprinkle with parsley.

potatoes, cabbage, milk, salt, pepper, green onions, butter, parsley

Taken from www.tasteofhome.com/recipes/irish-colcannon-with-spring-onions-and-leeks/ (may not work)