Ingredients
Main Ingredients
- 2.75 lb red potatoes (peeled and cut into 1-inch chunks)
- 3.5 tsp salt divided
- 7 tbsp butter (unsalted Kerrygold recommended)
- 2 tsp garlic (freshly minced) for best flavor
- 6 cups cabbage (thinly sliced into 1/4-inch ribbons)
- 0.75 tsp black pepper to taste
- 1 cup milk (whole) for extra creaminess
- 1 tsp onion powder
- 1 pinch nutmeg
- 4 slices bacon (thick-cut Applegate recommended)
- 2 stalks green onions for garnish
Method
Preparation
- Boil the red potatoes in a large pot with 2 teaspoons of salt until they are tender, about 15-20 minutes.
- While the potatoes are cooking, in a skillet, cook the bacon until crispy. Remove the bacon and chop it into pieces, leaving the drippings in the pan.
- In the same skillet, add the minced garlic and sliced cabbage to the bacon drippings. Cook over medium heat until the cabbage is soft, about 5-7 minutes.
- Drain the potatoes and return them to the pot. Add butter, milk, onion powder, nutmeg, and the remaining salt and pepper. Mash the potatoes until smooth.
- Stir in the cooked cabbage and bacon pieces until everything is well combined.
Serving
- Serve warm, garnished with sliced green onions.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 58gProtein: 9gFat: 15gSaturated Fat: 8gSodium: 560mgFiber: 4gSugar: 2g
Notes
For a creamier texture, use a potato masher instead of a mixer. You can add chopped kale or leeks for a slight variation. Adjust the seasoning to your preference, adding more salt or pepper as desired. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
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