Colcannon - Irish Potatoes and Cabbage

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Colcannon
4 large russet or Irish potatoes, peeled and cubed
½ cup (1 stick) butter
1 cup milk, whole preferably
Freshly ground black pepper
1 cup finely shredded cabbage
½ cup (4 pieces) bacon, crisped and chopped*
4-6 green onions, finely chopped
Salt and pepper to taste

1. In a large Dutch oven or saucepan, place the potatoes, 1 Tbl of salt, and enough water to just cover the tops of the potatoes. Bring to a boil, and reduce to a simmer. Allow to simmer until just fork tender, about 20 minutes.
2. In a second saucepan, place shredded cabbage and 1 tsp salt. Add ¼ cup water, and bring to a simmer. Steam cabbage for just about ten minutes. You want to soften it, but not enough that it becomes too soft. A little resistance or crunch is needed.
3. Once the cabbage is tender, add the milk and ½ stick of butter. Add several cranks of black pepper. Bring temperature up just until milk is hot and butter is melted. Don’t allow it to boil. Stir in green onion and the bacon or country ham.
4. When potatoes are tender, drain and return to the hot, dry pot. Reserve a cup of the potato cooking liquid. Mash potatoes, stirring in enough of the hot milk to facilitate. If you need a little more liquid, add some of the potato cooking water. Be careful – the cooking liquid is very salty, as is the bacon/ham. Use up the milk first. Make sure you stir in all of the solids from the hot milk – the green onion, bacon, and cabbage.
5. To serve, mound potatoes in a serving bowl. Make a well in the center and place the remaining half stick of butter, melted.

*You can also use country ham – the salt cured kind – if you wish. Normally, I wish.