Maple Glazed Grilled Sweet Potatoes: A favorite March family outing has been moved to April this year due to the Read more →
March 2015 Recipe of the Month
A traditional Irish dish of mashed potatoes with cooked cabbage stirred in, my dad introduced me to this long ago, and I count it among my favorite comfort foods. The addition of bay leaf and carrot to the warm milk adds a subtly sweet and savory undertone to the mashed potatoes. This is delightful served with grilled salmon with a mustard sauce, or with a frittata, or my favorite way to eat it is just as is for breakfast.
Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
- 1/4 cup Milk
- 1 Bay Leaf
- 1 small Carrot , chopped
- 1/3 Cabbage , cored and rough chopped
- 1 pound Potato , peeled
- 3 tablespoons Butter , to taste
- 1/2 teaspoon Salt , to taste
- 1/8 teaspoon Black Pepper , to taste
- 2 tablespoons Sour Cream
- 1/2 cup Scallion , chopped, optional
- Simmer bay leaf and carrot in milk, let steep.
- Bring a pot of salted water to boil and toss in cabbage leaves to wilt for about 5 minutes. Fish the cabbage out with a slotted spoon and place into a colander in your sink to drain. Add potatoes to pot and cook until just tender, about 15-20 minutes.
- While the potatoes are cooking, finely chop your cabbage and gently squeeze out any excess liquid.
- Drain potatoes when tender. Place potatoes in a bowl, and mash them with butter, strain the milk into them, add sour cream, salt and pepper to taste. Stir in cabbage and scallions. Serve hot.