Irish Mashed Potatoes | |
| I prefer Nappa cabbage, though it is probably not authentic, but it is milder and seems to disappear into the potatoes. Also, the next time I make this, I'm going to try using buttermilk instead of ordinary milk. Buttermilk adds a rich, tart taste to mashed potatoes; almost like using butter and sour cream. | |
Ingredients: |
Method: |
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3 pounds baking potatoes, peeled + quartered 4 cups coarsely chopped cabbage |
Drop potatoes into cold water and bring to the boil. When the potatoes have been boiling for about 10 minutes, add the chopped cabbage. Cook until tender, about another 10 minutes. |
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3/4 cup milk 1-1/2 cups chopped green onions salt and pepper to taste Optional: 1/2 tsp hot red pepper sauce |
Meanwhile, heat the milk with the green onions in a small saucepan for about 5 minutes. Drain the potatoes and cabbage, reserving the cooking liquid. Mash the potatoes and cabbage with the milk and green onions. Add a little cooking liquid if necessary to make it all smooth. Taste and adjust seasonings if necessary. |
| Serves 8 - 10 |
from Bonnie Stern's Simply HeartSmart Cooking, published by Random House but I got it from the Heart and Stroke Foundation website |