I’m talking 4 huge serving trays full here…these people can eat!
- 3 pounds potatoes scrubbed well, not peeled ...I prefer Yukon Gold for their buttery taste.
- 2 sticks butter…Trust me, I don’t measure, the more butter, the better!
- 1 1/4 cups hot milk ...or more, as needed when mashing potatoes
- Freshly ground black pepper
- 1 head cabbage, cored and finely shredded.
- 1 pound Bacon (or Chopped Ham) or both, cooked the day before…I save some of the drippings, not healthful but tasty
- 4 scallions, finely chopped
- Chopped parsley leaves, for garnish
Cut potatoes into quarters and boil until very tender…scrubbed with skins left on!
Mash thoroughly to remove all the lumps. Add 1 stick (or more) of butter in pieces.
Season with a few grinds of black pepper.
Core the Cabbage and slice into fine, fine shreds.
Gently simmer until it turns a darker color, drain well and return to saucepan.
Add 2 tablespoons butter, bacon and/or ham drippings, simmer gently, to tenderize it. Cover with lid for 2/4 minutes.
Add shredded, cooked, cabbage, scallions, and Bacon (and/or Ham) to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make a little well on the top by swirling a wooden spoon.
Put 1 tablespoon of butter into each indentation.
Sprinkle with parsley.