Welcome to Friday Feast! I've missed sharing recipes in Mary's Tavern. 'Tis the month of March and all things Irish, so I'm talking about my love for this treasure: potatoes! Shocking, right? I simply adore them. Give them to me with butter, salt, and cream, and I'm in heaven. I must confess that I don't have them often. Perhaps once or twice a month. They're too addicting. Yet when I do, oh, yum!
Here's a recipe that's always enjoyed in my family around St. Patrick's Day. As always, feel free to send me a favorite recipe from your home to: firstname.lastname@example.org
I'd love to feature your recipe here on Friday Feast.
1 lb cabbage, stalk removed and shredded
1 lb potatoes, peeled and chopped
6 green onions, chopped
¼ cup heavy cream or whole milk
1 (4oz) stick butter, softened (I use Irish Kerrygold butter for this dish)
Salt and pepper
Heat two pans of salted water and boil the cabbage in one and the potatoes in another until they are both tender. Place green onions and cream (or milk) in a pan and simmer on low for approximately 5 minutes.
Drain and mash cabbage and potatoes separately. Add the hot milk mixture to the potatoes and half the butter, beating well. Beat in the cabbage and season with salt and pepper. (I’ve been known to heat a little more cream or milk, too. It’s your choice on texture for your dish) Heat thoroughly again in a pan or oven dish and top with slices of the remaining butter.