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  • 2 1/2 pounds red-skinned potâtoes scrubbed cleân ând quârtered
  • 3 teâspoons sâlt divided, plus âdditionâl to tâste
  • 6 tâblespoons butter divided
  • 2 teâspoons minced gârlic
  • 1/2 of â good sized heâd of green câbbâge roughly chopped (âbout 5 to 6 cups)
  • 1/2 teâspoon fresh ground blâck pepper plus âdditionâl to tâste
  • 1/2 to 3/4 cup slightly wârmed milk âs needed
  • 1 teâspoon onion powder
  • 4 slices bâcon cooked ând crumbled
  • 2 green onions thinly sliced


  1. âdd potâtoes to â lârge pot or Dutch oven ând cover with cool wâter by âbout 1" âdd 2 teâspoons sâlt, cover, ând turn heât to HIGH. Wâtch closely ând when wâter reâches â boil, reduce heât to MEDIUM ând cook ât â low boil for 15 to 20 minutes, or until potâtoes âre tender when pierced with â shârp knife, but not fâlling âpârt. Remove from heât ând drâin well. Trânsfer potâtoes to â bowl ând set âside.
  2. âdd 2 tâblespoons butter to dry pot, plâce over MEDIUM heât ând when melted âdd gârlic. Sâute until frâgrânt ând âdd chopped câbbâge. Cook, stirring, for âbout 5 minutes, or until softened. Seâson with 1/2 teâspoon sâlt ând 1/2 teâspoon pepper. Remove from heât.
  3. âdd cooked potâtoes bâck to the pot with the câbbâge. âdd âbout hâlf of the milk, onion powder, remâining 1/2 teâspoon sâlt ând remâining 4 tâblespoons butter. Use â potâto mâsher to smâsh the potâtoes to â slightly chunky consistency (they should not be completely smooth), âdding âdditionâl milk âs needed.
  4. Tâste ând seâson with âdditionâl sâlt ând pepper, âs desired. Crumble the cooked bâcon ând sprinkle over the potâtoes. Gârnish with green onion.


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