Mashed potatoes, cabbage and green onions combine in this traditional Irish dish, but we add some bacon for a unique twist. Sliced corned beef, pork, or lamb make great accompaniments.
- 2 cups water
- ½ teaspoon salt
- 2½ pounds potatoes, peeled and cubed (6 medium sized)
- ¼ cup (½ stick) Challenge Butter
- ½ cup warm milk
- ½ small head cabbage, shredded
- 1 cup chopped green onions including green portion
- ½ pound bacon, cooked and crumbled
- 1 pinch salt
- 1 pinch black pepper
Add salt to water in a large saucepan and bring to a boil. Add potatoes and return to a boil. Reduce heat. Cover and cook 15 to 20 minutes, until tender. Drain.
Mash potatoes until no lumps remain. Gradually beat in milk and ¼ cup butter. Cover and set aside.
Melt ¼ cup butter in a skillet over medium heat. Sauté onions and shredded cabbage for about 5 minutes.
Fold bacon and onion/cabbage mixture into mashed potatoes. Season with salt and pepper to taste.
Transfer mixture to a large serving bowl.
Serve warm as a side dish with slices of corned beef, pork or lamb.