Ingredients:
2 lb of potatoes, peeled and diced
1/2 head of green cabbage, finely shredded
1 onion, finely diced
1/2 cup of heavy cream
Salt and pepper to taste
1/4 cup of chopped fresh parsley (optional)
4-6 slices of bacon, cooked and crumbled
Instructions:
Place the diced potatoes in a large pot and cover them with water. Bring the water to a boil and then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until they are tender.
While the potatoes are cooking, heat a skillet over medium heat and add the bacon. Cook the bacon until crispy, then remove from skillet and let it cool. Once cooled, crumble it.
In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the shredded cabbage to the skillet and cook for another 5-7 minutes, or until it is wilted.
Drain the cooked potatoes and return them to the pot. Mash the potatoes with a potato masher or a fork. Add the cream, salt, and pepper and stir to combine.
Add the cooked cabbage and onion to the mashed potatoes and stir to combine.
Add the crumbled bacon and mix in.
Garnish with chopped parsley and extra bacon before serving.
