A delicious twist on a traditional Irish dish with the inclusion of leeks, garlic, and bacon. Your tastebuds will dance an Irish jig!
- 3 lbs. Russet potatoes, peeled and chunked
- 1 small head of cabbage, cored and chopped
- 3 strips of bacon, cut into small squares
- 2 leeks, white and pale green parts only, sliced in half lengthwise and
- thinly sliced
- 4 garlic cloves, minced
- 1 stick of butter, cubed, plus more for serving
- 1 cup milk + 1/2 cup heavy cream, warmed
- kosher salt
- Cover the potatoes in a pot with cold, salted water.
- Bring the potatoes to a boil, then reduce to a simmer until the potatoes are fork tender, about 10 minutes.
- Fry the bacon in a skillet. Once browned, remove it from the skillet leaving the grease.
- Add the cabbage and leeks to the hot skillet with the bacon grease. Season with salt. Sauté over medium-high heat until tender and lightly browned. Add the garlic at the end of the browning process. Sauté an additional 1-2 minutes until the garlic is fragrant.
- Once the potatoes are tender, drain. Return the drained potatoes to the pot and mash with 1 stick of butter.
- Gradually add the warm milk and cream while stirring the potatoes.
- Stir in the sautéed cabbage, leeks, and bacon.
- Taste and adjust seasonings.
- Transfer to a serving bowl. Form a well in the center and fill with butter.
Garnish with chopped green onions if desired. You may or may not need all of the milk and cream mixture. So add it a little at a time until the potatoes are the consistency you desire.
- Calories: 680.55 kcal
- Sugar: 12.91 g
- Sodium: 1579.53 mg
- Fat: 34.19 g
- Saturated Fat: 18.74 g
- Trans Fat: 0.95 g
- Carbohydrates: 83.64 g
- Fiber: 10.26 g
- Protein: 15.54 g
- Cholesterol: 81.19 mg