Colcannon

Ingredients

2 pounds cabbage, shredded
2 cups water
4 pounds potatoes, peeled and quartered (russet or yukon gold are best)
2 cups milk, or non dairy substitute if needed
1 cup chopped green onion
Salt and pepper to taste
1/4 cup melted butter, or dairy free alternative
crumbled cooked bacon (if desired)

Instructions

In a large sauce pan, bring water and cabbage to a boil. Reduce heat, cover and simmer for 10-12 minutes or until tender. Drain cabbage, reserving liquid. Keep cabbage warm.

In the same liquid you cooked the cabbage in, cook the potatoes, adding enough water to cover if needed. Cook until tender, about 15 minutes. Drain and keep warm.

In a small sauce pan, bring the milk and onions to a boil. Remove from heat. In a large bowl, mash the potatoes, adding the milk mixture and beat until blended. Add cabbage, salt and pepper. Drizzle with melted butter and crumbled bacon.