Recipe Information Total Time: 45 minutes; 30 minutes cook time Servings: 6 – 8
There are many variations of this customary Irish dish and they all have in common buttery heaps of smooth potatoes and crunchy greens. Cabbage and kale have both been traditionally used and can be swapped interchangeably in this recipe.
• 3 lb Russet potatoes
• 1/2 head cabbage, chopped
• 1/2 c chopped green onions
• 2 Tbsp butter or olive oil
• 1 c milk or cream
• 2 tsp salt
Peel the potatoes and cube into 1/2” pieces. Put them in a pot with enough water to cover them, bring to boil and boil for 15 – 20 minutes or until the potatoes are soft when pierced with a fork. Drain and return to the pot.
While the potatoes are boiling, heat 1 Tbsp butter or cooking oil in a skillet on medium heat to saute the cabbage for 3 – 5 minutes or until it has released some of its moisture. Add the green onions and cook for one minute.
Mash the potatoes. Add in the butter half way through and incorporate, followed buy the 1 cup liquid, then salt. Fold in the cabbage and green onions. Serve hot with a pat of butter on top.
A great side dish to corned beef or can be eaten by itself!
Tips & Notes
Make this dish vegan by using an alternative milk of choice, veggie broth, or the water from boiling the potatoes. Switch the butter with a dairy-free version.
Use half a cup stock and half a cup milk or cream.
Swap out the cabbage for kale, spinach, leeks, wild garlic, ramps, or another leafy green.