- 3 slices bacon
- 2 lbs. red potatoes chopped into 1” pieces
- 1/2 head green cabbage chopped in small pieces
- 1 small yellow onion
- 1/3 cup milk
- Kosher salt to taste
- 1/2 tsp freshly ground black pepper
- 2 Tbsp. butter softened
- 1 bunch parsley chopped, optional, save some for topping
Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes.
While the potatoes are boiling, cook the bacon in a skillet over medium high heat. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Add the onions to the hot skillet with the remaining bacon grease and sauté over medium high heat for 1-2 minutes, until they are lightly browned. Add the cabbage and toss lightly while it sautés and wilts, about 4 minutes. Add parsley and cook for 1 more minute. Season generously with salt and pepper as it cooks.
- Drain and place the potatoes back in the hot pot. Place the pot on the stove in lowest setting. Mash the potatoes over very low heat and add the milk, butter, 1/2 – 1 teaspoon salt and pepper. Fold in the cooked and crumbled bacon, cabbage, parsley and onions. Transfer to a serving bowl. Sprinkle with reserved parsley. Serve hot. Enjoy!
Source: Barefoot In the Kitchen - revised and tested by Cindy Bevans