Ingredients and Weight:
- Russet potatoes (5 lbs)
- Green cabbage (1 large head, chopped)
- Heavy cream (1 cup)
- Whole milk (1/2 cup)
- Butter (1/2 cup, softened)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Fresh chives (1/4 cup, chopped, for garnish)
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Peel and cube the potatoes. Place in a large pot of salted water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- While the potatoes are cooking, chop the green cabbage into small pieces.
- Drain the potatoes and return them to the pot. Add the heavy cream, whole milk, butter, salt, and pepper. Mash until smooth.
- Stir in the chopped cabbage and cook until softened, about 5 minutes.
- Garnish with fresh chives.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Visually appealing with pops of green from the cabbage
- Perfect for a hearty and comforting meal, reminiscent of traditional Irish cuisine
User Comments:
- "This dish was absolutely delicious! The potatoes were creamy and the cabbage added a nice crunch."
- "I'm not usually a fan of cabbage, but this dish changed my mind. The flavors blended perfectly."
- "It was so easy to make and made a wonderful meal for my family."
Special Precautions and Tips:
- To save time, you can use pre-peeled and cubed potatoes.
- For a richer flavor, use a higher fat-content heavy cream.
- If you don't have heavy cream, you can use all whole milk. However, the resulting dish will be slightly thinner.
- Serve with additional butter or gravy for those who prefer.
