Image By Boston Organics
2 1/2 lbs potatoes, peeled and cubed4 slices bacon (optional) 8 Tbsp. unsalted butter, plus more for serving 1/2 small head cabbage, cored and chopped 1 cup milk1 large onion, chopped
Salt & pepper to taste
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.Meanwhile, if using bacon, cook bacon over medium high heat in a large deep skillet until evenly brown. Drain, reserving drippings. Crumble bacon and set aside. In the reserved bacon drippings (or 4 Tbsp butter), saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the veggies cook faster while staying soft.
Drain the cooked potatoes, mash with milk and 4 Tbsp. butter. Season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl and top with a large pad of butter.
Submitted by Caleb C. (customer)
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This recipe was most recently featured in
Boston Organics Newsletter No. 11 of 2015.