Colcannon

From Linda Larsen, http://busycooks.about.com/

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  lbs russet potatoes
• 4  slices bacon
• 1  tablespoon olive oil
• 1  leek, rinsed and chopped
• 1  onion, chopped
• 2  garlic cloves, minced
• 2  cups  shredded green cabbage
• 1⁄3 cup butter
• 1  cup  hot milk
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper

Directions

1. Peel and cube potatoes. Place in saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when stabbed with a paring knife.
2. Meanwhile, cook bacon until crisp, turning often while cooking.
3. Remove bacon to paper towels to drain; crumble. Add olive oil to drippings remaining in saucepan. Add onion, garlic, and leeks and cook until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes, stirring occasionally until cabbage is tender.
4. When potatoes are cooked, drain and shake over low heat for a few minutes to dry. Add butter; mash. Add milk, salt and pepper; beat until combined. Stir in bacon and cabbage/onion mixture.
5. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for up to 1 hour.