Mashed Potatoes and Cabbage
The combination of cabbage and mashed potatoes is classic Irish fare. Potatoes have long been a fibrous staple in the Irish diet.
Serves: 6Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy
- 1 lb. cabbage, chopped
- 1 leek, white and light green parts only, sliced
- 1 Tbsp. olive oil
- 3 large potatoes, about 3 lbs.
- 4 cloves garlic, sliced
- 2 tsp. kosher salt
- 6 Tbsp. butter, divided
- ⅓ cup milk
- ½ tsp. white pepper
- Sauté the cabbage and leeks in olive oil over medium heat for 15 minutes. Take it off the heat and reserve.
- Peel potatoes and cut them into 2-inch pieces. Put potato pieces and garlic in a pot with cold water to cover and 1 teaspoon salt.
- Turn heat to medium-high and bring potatoes and water to a boil. Turn down to a simmer and cook until the potatoes can be easily pierced with a fork, about 15 minutes.
- Drain potatoes and garlic in a colander, then put them in a bowl and mash them with a potato masher. Add 4 tablespoons of the butter and the milk and mix to a creamy consistency. Season the potatoes with 1 teaspoon of salt and the white pepper.
- Add the sautéed cabbage to the mashed potatoes and fold it in. Serve hot topped with the remaining 2 tablespoons of butter.