- 3 pounds Potatoes
- 1/2 pound Cabbagechopped or shredded
- 1 small Onionchopped
- 1/4 cup Butter
- 1/2 cup MilkI use skim milk
- to taste Salt
- to taste Pepper
In researching this Irish recipe I found that as with most historic staples, there are as many ways to make it as there are grandmothers with kitchens.
I combined my favorite things from several different recipes. The result is every bit as delicious as the fictional Irish immigrants led me to believe.
More importantly, three teenagers and a husband gave it 5 stars.
Peel and chop potatoes. Boil until tender in salted water.
When the potatoes are nearly done, steam cabbage and onion in about 1/4 cup water until tender but not mushy.
Drain the potatoes and heat milk and butter in the potato pan until steaming but not boiling. Remove from heat.
Add the potatoes back in and mash with a fork or potato masher until smooth.
Drain any excess liquid from the cabbage and add to the potatoes, mixing well.
Serve with a pat of butter and sprinkling of chives if desired.