Southern Colcannon

Ingredients

• 6 large potatoes, peeled and cubed
• 5 cups cabbage, shredded
• 1 cup milk or evaporated milk
• 1/2 cup leek or green onion, chopped
• 1/2 cup parsley, chopped
• salt and pepper, to taste
• 1/2 cup butter

Directions

1. 1

   In a large saucepan, cook the potatoes, covered, in a small amount of boiling salted water for 15 to 20 minutes or until tender and drain.

2. 2

   In a medium saucepan, cook the cabbage with the leeks, uncovered, in a small amount of boiling salted water for 2 minutes.

3. 3

   Cover and cook for 6 to 8 minutes more or until tender and drain.

4. 4

   Mash potatoes and stir in milk and parsley.

5. 5

   Season to taste with salt and pepper.

6. 6

   Add the butter and drained cabbage.

7. 7

   Stir until all the butter is melted and mixture is combined.

8. 8

   Serve.