Ingredients
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3 lbs russet potatoes, peeled
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1 tablespoon kosher salt
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1 cup unsalted butter, divided
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1 cup whole milk
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1 small head green cabbage, cored and shredded
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1 small onion, chopped
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1/2 lb bacon (optional and may use pepper bacon)
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4 scallions, finely sliced (green onions)
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kosher salt & freshly ground black pepper
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3 tablespoons chopped flat leaf parsley
Instructions
- Quarter potatoes. Add to a stockpot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil and cook until tender, about 20 minutes.
- Cook bacon in skillet, drain, reserve drippings and crumble bacon, set bacon aside.
- In drippings saute cabbage and onion until soft and translucent, about 10 minutes.
- Mash potatoes with milk and butter, stir in bacon, cabbage, onions.
- Salt and pepper to taste.
- Place in a serving bowl and sprinkle with parsley.