*

This is my go-to dish for St. Patrick’s Day. It’s very easy to make, and goes perfectly with corned beef. The cabbage adds a nice sweetness and texture to the mashed potatoes. I have tried both, the cabbage and the kale, and personally prefer the cabbage. Give it a try.

3 cups small diced cabbage or kale
4 scallions, thinly sliced
4 tablespoons butter, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 lbs. potatoes, peeled and quartered
1/2 cup half and half
3 tablespoons, chopped parsley

Melt 2 Tablespoons of the butter in a sauté pan over medium heat. Add the diced cabbage, scallion, and half of the salt and pepper. Stir, and sauté for about 10 minutes. In the meantime, boil the potatoes until soft. *See note.

Drain and add back to the pot. Mash the potatoes, add the remaining butter, salt, pepper and half and half. Stir until fully combined, then add the cabbage mixture to the potatoes and incorporate. Stir in the parsley.

*Tip, use an instant pot, cook for 8 minutes on high pressure, then natural release. Follow the above directions for the mashed potatoes and cabbage mixture, so it can be kept warm until serving time. As always, taste and adjust seasoning as needed.

Serves 6.

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