Ingredients
Scale
- 2 pounds potatoes, peeled and quartered
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup butter (dairy or plant-based)
- 1/2 head green cabbage or 1 bunch kale, shredded
- 4 green onions, thinly sliced
- Salt and black pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.
- While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shredded cabbage or kale and cook, stirring occasionally, until tender, about 5-7 minutes.
- Mash the cooked potatoes with the remaining 2 tablespoons of butter and milk until smooth and creamy. Season with salt and pepper.
- Stir the sautéed cabbage or kale and sliced green onions into the mashed potatoes.
- Serve hot, making a well in the center if desired and adding an extra pat of butter.
Notes
- You can use a potato ricer for extra smooth mashed potatoes.
- Adjust the amount of milk and butter to your desired consistency.
- For a richer flavor, use a mix of milk and cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg