By In The Kitchen With Stefano Faita

INGREDIENTS

4 large russet potatoes, peeled and cut into large chunks
2 to 3 slices bacon or substitute 2 tbsp. bacon fat
1 garlic clove, chopped
About 1/4 medium cabbage, finely chopped
4 green onions, chopped or sliced
1/2 cup to 1 cup milk
2 tbsp. butter, or to taste, room temperature
Salt and freshly ground pepper, to taste
Chopped parsley, for garnish (optional)


PREPARATION

Add potatoes to large saucepan. Cover with cold water. Generously salt. Bring to a boil. Reduce heat and let simmer, covered, until potatoes are fork tender, about 20 to 25 minutes. Drain well and return to pot.

Meanwhile, fry bacon until golden and crisp in skillet over medium heat, about 5 minutes. Add garlic, cabbage and green onions. Cook, stirring occasionally, until cabbage is soft, about 5 to 10 minutes.

Add butter and milk to drained potatoes. Mash until smooth, adding more milk if needed. Stir in cabbage and bacon mixture. Season mashed potatoes with salt and pepper. Garnish with chopped parsley.

Yield: 6 to 8 servings.

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