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An Irish tradition...
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3¾ lbs |
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Yukon Gold
potatoes (about 6 large), peeled and cut into
1-inch pieces |
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4 oz |
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chopped
pancetta |
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1 bunch |
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green
onions, chopped |
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1 Tbs |
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butter |
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¼ cup |
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water |
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2 heads |
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cabbage,
sliced thinly (about 9 cups) |
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1½ cups |
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milk,
scalded |
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¾ stick |
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unsalted
butter, cut into bits and softened |
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1 |
Place cut potatoes
in large pot of salted water. Bring to a boil; simmer,
covered, for 15 minutes, or until tender. |
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2 |
While potatoes are
on, saute pancetta and onions in a large skillet with
butter. Add cabbage and water and saute until cabbage is
tender and a bit caramelized. |
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3 |
Drain potatoes.
Place in large bowl and mash with a potato masher. Stir
in the milk, butter and cabbage. Add salt and pepper to
taste. |
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Servings: 6 |
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