Colcannon Potatoes Recipe

  • 2 pounds cabbage, shredded
  • 2 cups water
  • 4 pounds potatoes, peeled and quartered
  • 2 cups milk
  • 1 cup chopped green onions
  • Salt
  • Pepper
  • 1/4 cup butter, melted
  • Crumbled cooked bacon
  • Minced fresh parsley
In a large saucepan, bring cabbage and water to a boil. Reduce heat, cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm. Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm. In a small saucepan bring milk and onions to a boil; remove from heat. In a large mixing bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. (12-16 servings)
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