Ingredients

The following ingredients have 4 Servings
  • 3 pounds red potatoes (scrubbed)
  • 1 cup butter
  • 1 1/4 cups half and half or whole milk
  • 1 tsp Freshly ground black pepper
  • 1 head cabbage (cored and finely shredded)
  • 1- pound ham or bacon (pre-cooked)
  • 4 scallions (finely chopped)
  • 1 Tbsp parsley leaves (chopped, for garnish)

Instruction

  • Wash potatoes and place them in a steamer pot, with their skins on, steam for 30 minutes.
  • When potatoes are done steaming for 30 minutes, peel potatoes using a knife and fork. Discard peels, place inside of potatoes in a large bowl.
  • Mash potatoes thoroughly to remove all the lumps.
  • Add 1/2 cup of butter into hot potatoes, in small pieces. Gradually add half and half, stirring continuously.
  • Season with black pepper. Set aside.
  • Meanwhile, while potatoes cook, in a large pot filled with unsalted water, boil the shredded cabbage until it turns a slightly darker color.
  • Once color changes, add 2 tablespoons butter to pot.
  • Cover with lid and cook for 2 additional minutes. Remove from heat.
  • Drain cabbage thoroughly, and add it to the potatoes pan.
  • Chop already cooked ham or bacon into small pieces, and add to the potato pan.
  • Chop and scallions, and stir it all together gently.
  • To serve, add to a bowl or plate, and make a small well or indentation in the top of the potato mound, add butter, and sprinkle with parsley.