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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Linda Larsen, / Ingredients:
2 lbs russet potatoes |
4 slices bacon |
1 tablespoon olive oil |
1 leek, rinsed and chopped |
1 onion, chopped |
2 garlic cloves, minced |
2 cups shredded green cabbage |
1/3 cup butter |
1 cup hot milk |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Peel and cube potatoes. Place in saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when stabbed with a paring knife.
2. Meanwhile, cook bacon until crisp, turning often while cooking.
3. Remove bacon to paper towels to drain; crumble. Add olive oil to drippings remaining in saucepan. Add onion, garlic, and leeks and cook until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes, stirring occasionally until cabbage is tender.
4. When potatoes are cooked, drain and shake over low heat for a few minutes to dry. Add butter; mash. Add milk, salt and pepper; beat until combined. Stir in bacon and cabbage/onion mixture.
5. Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for up to 1 hour.
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