Colcannon

Directions

1. Peel the potatoes and steam for 30 minutes. Remove from pot and mash thoroughly to remove all the lumps. Add 1/2 cup of olive oil and gradually add hot milk, stirring all the time. Season with black pepper.
2. In a large pot, blanch the cabbage in unsalted water until it turns a darker green. Add remaining olive oil and cover with a lid for 2 minutes. Drain the cabbage and chop it into smaller pieces. Return the cabbage to the pot. Add the bacon, scallions and mashed potatoes to the cabbage and stir gently to combine.
3. If serving individually, place in a single serving bowl, making an indentation on the top with a spoon creating a well. Add a pat of butter to melt into each well. Garnish with parsley. If serving family-style, place in a serving bowl, make several wells along the top of the dish. Add a pat of butter to melt into each well and garnish with parsley.