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Ingredients
Scale
- 3 lbs Russet or Idaho potatoes
- 6 tbsp unsalted butter
- 1/2 cup milk
- 1/4 cup reserved cooking water (as needed)
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1/2 lb bacon, diced
- 14 oz cabbage (about 1/2 of a medium head), thinly sliced
- 2 large leeks, thinly sliced
- 1/3 cup diced scallions
Instructions
- Peel and cube potatoes, cook in salted water until fork-tender, then drain.
- Mash potatoes with butter and milk, adding reserved cooking water for consistency.
- Cook bacon in a pan until golden, then add leeks and cabbage, seasoning as needed.
- Combine the bacon and cabbage mixture with the mashed potatoes and stir.
- Serve hot, garnished with scallions and a pat of butter.
Notes
Use starchy potatoes like Russet for fluffier results.
Ensure cabbage is sautéed slowly for sweetness.
Add warm milk for a creamier texture when mashing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Irish
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 600
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 8
- Cholesterol: 30