Cook cabbage in 2 cups boiling salted water until tender, about 10 minutes.
Drain, reserve liquid. Place liquid back in pot. Set cabbage aside.
Cook potatoes in reserved liquid, adding more water to cover, until tender 15 minutes or more depending on how large you cut them up.
Warm milk, green onions, salt and pepper in saucepan to just under a boil. Remove from heat, cover and keep warm.
When potatoes are done, drain, and mash. Add milk mixture as you mash until you like the consistency. (I like it a little lumpy). Stir in the cabbage.
Place in serving bowl. Make a well in the middle and add butter, parsley and bacon. Stir in just before serving. Top with fresh chives.