This potato recipe makes for a great side item for your St. Patrick’s Day dinner or, you know, for Monday nights.
Makes 6 servings
- 1 lb cabbage, large dice
- 3½ cups chicken stock or water
- 2½ lbs Yukon Gold potatoes, peeled and quartered
- 1 cup whole milk
- ¼ cup sliced scallions
- Salt and pepper, to taste
- 1/4 c. melted butter
- 4 slices of bacon, cooked crisp and crumbled
- 2 Tbsp minced fresh parsley
- 1 green pepper and 1 white onion, sautéed and sliced, for garnish (optional)
- In a large saucepan, bring cabbage and stock/water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender.
- Drain, and reserve cooking liquid. Cover cabbage with plastic wrap and keep warm.
- Place cooking liquid and potatoes in a large 6-quart saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes, or until tender. Drain and keep warm.
- In a small saucepan, bring milk to a boil; remove from the heat.
- In a large bowl, mash potatoes with scallions. Add milk mixture; mash until blended.
- Mix in the cabbage, salt, and pepper. Garnish with the melted butter, bacon, and parsley, as well as with green pepper and white onion, if desired.
Per serving: 256 calories, 8.5 g protein, 40 g carbohydrates, 4.5 g fiber, 7.5 g total fat (4 g saturated fat), 611 mg sodium, 23 mg cholesterol.