IRISH COLCANNON POTATOES

INGREDIENTS

• 2 1/2 pounds red-skinned potatoes scrubbed clean and quartered
• 3 teaspoons salt divided, plus additional to taste
• 6 tablespoons butter divided
• 2 teaspoons minced garlic
• 1/2 of a good sized head of green cabbage roughly chopped (about 5 to 6 cups)
• 1/2 teaspoon fresh ground black pepper plus additional to taste
• 1/2 to 3/4 cup slightly warmed milk as needed
• 1 teaspoon onion powder
• 4 slices bacon cooked and crumbled
• 2 green onions thinly sliced

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INSTRUCTIONS

1. Add potatoes to a large pot or Dutch oven and cover with cool water by about 1" Add 2 teaspoons salt, cover, and turn heat to HIGH. Watch closely and when water reaches a boil, reduce heat to MEDIUM and cook at a low boil for 15 to 20 minutes, or until potatoes are tender when pierced with a sharp knife, but not falling apart. Remove from heat and drain well. Transfer potatoes to a bowl and set aside.
2. Add 2 tablespoons butter to dry pot, place over MEDIUM heat and when melted add garlic. Saute until fragrant and add chopped cabbage. Cook, stirring, for about 5 minutes, or until softened. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat.
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