Colcannon

1. 1

   Arrange 1/3 of potatoes over bottom of heavy medium saucepan.

2. 2

   Layer on 1/3 of parsnips, 1/3 of onions, and 1/3 of shredded cabbage; repeat layers twice more.

3. 3

   Pour in water, cover tightly with reserved cabbage leaves.

4. 4

   Cover and simmer until vegetables are very tender, about 1 hour; discard whole cabbage leaves.

5. 5

   Drain mixture in a large sieve or small-holed colander; return vegetables to saucepan.

6. 6

   Add butter, salt and pepper.

7. 7

   Mash until fluffy, adding milk if dry.

No additional tips available.