Colcannon 

3 pounds potatoes, scrubbed 
2 sticks butter 
1 1/4 cups hot milk 
Freshly ground black pepper 
1 head cabbage, cored and finely shredded 
1 cup diced ham or crisp fried bacon (optional)
4 green onions, finely chopped 
Chopped parsley leaves, for garnish

Make mashed potatoes - using the butter and hot milk
and keep warm in a 200 degree oven. 

Boil the cabbage in unsalted water until tender. 
Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. 
Drain thoroughly before returning it to the pan. Chop into small pieces. 

Saute the ham or bacon until crisp.  Set aside. 

Add cabbage, green onions, and ham to mashed potatoes, 
stirring them in gently. 
Serve in individual soup plates. Make an indentation on the 
top by swirling a wooden spoon. 
Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.