Irish Colcannon

I strongly dislike the smell of cabbage cooking but it's worth it for this tasty Irish side dish.

Ingredients:

• 1 lb. cabbage, shredded
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• 1 cup water
• 2 lbs. potatoes, peeled and quartered
• 1 cup milk
• 1/2 cup green onions, chopped
• Salt and pepper to taste
• 2 Tbsp. butter, melted
• Chopped parsley for garnish

Directions:

1. In a large saucepan, bring cabbage and water to a boil. Reduce heat and cover and simmer for 10 to 12 minutes or until tender. Drain but reserve the cooking liquid. Keep cabbage warm.
2. Place cooking liquid and potatoes in a large saucepan and add enough additional water to cover the potatoes. Bring to a boil, reduce heat, cover and cook for 15 minutes or until tender. Drain and keep warm.
3. In a small saucepan, bring milk and onions to a boil and remove from the heat.
4. Mash the potatoes in a large serving bowl. Add milk mixture and beat until blended. Beat in the cabbage and salt and pepper.
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5. Drizzle with the melted butter and parsley and serve.

By Deeli from Richland, WA