Let’s be honest. I started with the recipe from Food Network, which probably means it isn’t the most authentic recipe out there. I then further bastardized it by being lazy and using the things we had on hand. Regardless, this dish is as comforting as a glass of Guinness on a cold night (and I’ve now run out of Irish references to make).
- 3 pounds red skinned potatoes, scrubbed
- 1 stick of butter
- 1 1/4 cups warm milk
- black pepper
- 1 head cabbage
- 1 pound of bacon, cooked
- 4 scallions, finely chopped
- Cut the potatoes into large pieces and steam until tender (approximately 30 minutes). At the same time, boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly and chop into small pieces.
- Once the potatoes are done, mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add warm milk, stirring all the time. Season with a few grinds of black pepper.
- Add cabbage, scallions, and bacon to mashed potatoes, stirring them in gently.