A delightful mash of potatoes mixed with creamy cabbage or kale, embodying the essence of traditional Irish cooking.
Ingredients
Scale:
2 pounds potatoes, peeled and chopped into chunks (Yukon Gold or Russet)
1 small head cabbage or 4 cups kale, finely sliced
4 tablespoons butter (preferably unsalted)
1 cup milk (whole or any milk alternative)
Instructions
Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes until fork-tender. Drain well.
In the same pot, add the chopped cabbage or kale, cover with water, and bring to a boil. Cook for about 5 minutes until tender. Drain and set aside.
Return the drained potatoes to the pot, add the butter and milk, and mash until creamy and smooth. Adjust the milk quantity for desired consistency.
Fold in the cooked cabbage or kale. Season with salt and pepper to taste. Serve warm, garnished with an extra pat of butter if desired.
