Ingredients:
4-6 Medium Irish Potatoes (Yukon, Russet or Red work fine)
1/4 head Cabbage (sliced thin or chopped)
2 T. Butter (Plus extra for serving)
1/3 C Cream or half and half (add more or less to desired consistency)
2 Strips bacon (cooked)
Salt and Pepper (to taste)
Directions:
Wash the potatoes. Boil the potatoes with the skin on in enough salted water to cover (for the most nutrients). Cut 1/4 head of cabbage in thin slices (or chopped). Add to the potato water in the final minutes of boiling until wilted. Drain. Allow the potatoes to cool enough to handle, then peel and mash. Add butter and cream until smooth and the consistency you desire, fold in the cabbage. Add Salt and pepper to taste. Serve With a dollop of butter in the center and sprinkle with chopped bacon and Paprika if desired.
Note: Reserve the peels for the chickens. They love the cooked potato peels.
Serving Suggestion: Serve with Corned Beef and Cabbage, Beef Brisket, Pork or Poultry.
Refer to the link for Cooking Corned Beef and Cabbage:
justfowlingaround.weebly.com/seasonal/irishamerican-corned-beef-and-cabbage
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