Ingredients
Scale
- 4 lbs. potatoes, peeled and quartered
- 1/2 lb. bacon, thick sliced
- 2 sticks unsalted butter
- 1/2 head green cabbage, thinly shredded
- 2 cups whole milk
- 8 scallions, finely chopped
- Kosher salt and freshly ground pepper, to taste
Instructions
- Bring potatoes to a boil, and cook until tender, about 30 minutes.
- Cook bacon until just before crisp.
- Drain potatoes, and set aside.
- Return pan to medium-high heat.
- Add 12 Tbsp. butter, when melted, add cabbage and cook, stirring, until wilted, about 8 minutes.
- Add milk, scallions, and bring to a boil.
- Add potatoes and bacon.
- Using a potato masher, mash and stir until evenly incorporated.
- Season with salt and pepper.
- Serve hot with large pats of butter.