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Ingredients
Scale
- 3 pounds russet potatoes about 6–7 potatoes
- 4 tablespoons unsalted butter
- 2 leeks white and pale-green parts only, thinly sliced and rinsed
- 2 cloves garlic peeled and minced
- 3 cups shredded green cabbage
- 1/2 cup heavy cream or more milk if you prefer
- salt and pepper to taste
- 1 thinly sliced green onion for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Peel the potatoes and cut them into 1/2-inch pieces.
- Add the potatoes to the boiling water and cook for 20 to 25 minutes, or until fork tender. Drain well and return to the pot.
- In a large skillet over medium to medium-high heat, melt the butter.
- Add the leeks and cook for 5 to 7 minutes, or until they are tender and slightly caramelized.
- Stir in the minced garlic and cook for 1 to 2 minutes, then add the cabbage and stir to combine.
- Cook for another 6 to 8 minutes, stirring often until the cabbage has wilted and is tender. Reduce heat to low and keep warm.
- Mash the cooked potatoes, adding about ¼ cup of cream to combine. Add more cream as needed for your desired consistency.
- Pour the skillet contents into the potatoes and stir to combine. Season with salt and pepper to taste.
- Top with a little more butter, allowing it to melt into the potatoes, and sprinkle with green onion. Serve immediately.
Notes
You can adjust the amount of cream based on your preferred consistency for the mashed potatoes.
Feel free to experiment with additional seasonings or toppings, such as crispy bacon or chives.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg