Ingredients

The following ingredients have 4 Servings
  • 3 pounds Russet potatoes (peeled and quartered)
  • 6 slices bacon (diced)
  • 2 teaspoons garlic (minced)
  • 4 cups shredded cabbage
  • salt and pepper to taste
  • 1/3 cup green onions (thinly sliced)
  • 1 cup heavy cream (can also use milk)
  • 1/4 cup butter (cut into slices)
  • additional butter, bacon and green onions or parsley for garnish (optional)

Instruction

  • Bring a large pot of salted water to a boil. Boil the potatoes for 15-18 minutes or until tender. Drain the potatoes.
  • While the potatoes are cooking, place the bacon in a pan over medium heat. Cook for 6-8 minutes or until bacon is crispy.
  • Remove the bacon from the pan.
  • Add the cabbage and season with salt and pepper to taste. Cook for 5-7 minutes or until cabbage is wilted. Stir in the green onions and garlic, and cook for 30 seconds.
  • Place the potatoes back in the pot. Add the heavy cream, butter and salt and pepper to taste. Mash until smooth.
  • Pour the cabbage mixture and bacon into the mashed potatoes. Stir to combine.
  • Serve immediately, topped with butter, bacon and herbs if desired.