Irish Cabbage Potato Mash (Print Version)
Creamy potatoes blended with cabbage and scallions for a traditional Irish side.
# What You’ll Need:
→ Vegetables
01 - 2 lbs floury potatoes (Yukon Gold or Russet), peeled and cubed
02 - 1 small head green cabbage (about 1 lb), cored and finely shredded
03 - 4 scallions, finely sliced
→ Dairy
04 - 1/2 cup whole milk
05 - 4 tbsp unsalted butter, plus extra for serving
06 - Salt and freshly ground black pepper to taste
# Steps:
01 - Place potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender.
02 - Bring a second pot of salted water to a boil. Add shredded cabbage and cook for 4-5 minutes until just tender. Drain well.
03 - In a small saucepan, gently heat milk and butter together until butter melts. Do not boil.
04 - Drain potatoes thoroughly and return to pot. Mash until smooth and fluffy.
05 - Gradually stir warm milk and butter mixture into mashed potatoes. Fold in drained cabbage and sliced scallions. Season with salt and pepper to taste.
06 - Serve immediately with an extra knob of butter melting on top if desired.
# Expert Tips:
01 -
- The way warm milk and butter get worked into the potatoes creates a silkiness you just cannot achieve with cold dairy
- Its basically comfort food that makes your entire house smell like a cozy Irish cottage
02 -
- Drying your cooked potatoes in the warm pot for a minute after draining prevents them from becoming waterlogged
- Cabbage holds onto moisture like a sponge so squeeze it gently or let it drain well
03 -
- Sauté the scallions in butter first for an even deeper onion flavor
- Savoy cabbage or kale make excellent substitutions when you want to switch things up