Ingredients
Scale
- 4 cups chicken stock
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 6 slices thick cut bacon
- 1/2 head cabbage, chopped
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- Scallions, diced for serving (optional)
Instructions
- Add the potatoes to a large saucepan or Dutch oven and cover with chicken stock. Bring to a boil and cook, covered, for 15 to 20 minutes or until the potatoes are fork tender.
- While the potatoes are boiling, cook the bacon in a large heavy bottomed skillet. Remove the bacon from the pan and transfer to a paper towel lined plate. Once cool, crumble.
- Add the cabbage, onion, and garlic to the skillet and sauté in the remaining bacon fat. Season with salt and pepper and cook until the vegetables are soft and translucent, about 5 to 7 minutes.
- Drain the potatoes and mash. Mix in the milk and beat until you get the desired consistency. Stir in the cabbage and onion mixture and the bacon. Taste and season with more salt and pepper if needed.
- Transfer the potatoes to a large serving bowl, top with the melted butter and scallions (if using), and serve.
Notes
Yukon Gold potatoes are recommended for their buttery texture, but Russet potatoes can be substituted if unavailable., Kale can be used instead of cabbage. Remove thick stems, cut into bite-sized pieces, and sauté similarly (about 5 minutes until tender)., This dish pairs well with slow cooker corned beef or as a hearty side to any main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Irish
Nutrition
- Serving Size: Approximately 1 serving (1/6 of the recipe)
- Calories: Estimated 350 calories per serving
- Fat: Approximately 18 grams per serving
- Carbohydrates: Approximately 35 grams per serving
- Protein: Approximately 12 grams per serving