3 pounds Yukon Gold potatoes, boiled
1½ cups milk
4 tablespoons (half a stick) butter
4 slices bacon, diced
2 cups white cabbage, shredded
1½ cups kale, roughly chopped
1 bunch scallions, cut into ¼-inch slices
½ cup red cabbage, shredded
1 large carrot, cut into julienne strips
2 tablespoons fresh parsley, finely chopped
4 tablespoons butter
In a large pot, boil the potatoes for about 30 minutes until fork-tender. Drain the water and return potatoes to the pot. Continue to cook over medium-low heat for about 3 minutes, to remove any excess moisture. Remove from heat.
As the potatoes cool slightly, warm the milk and butter in a small saucepan until butter melts. Remove from heat and set aside. Once potatoes are just cool enough to handle, use a ricer to puree the potatoes into a large bowl. Add the milk and butter mixture and use a spatula or wooden spoon to blend together.
In a saute pan, cook the diced bacon over medium heat until crispy. Drain the grease, leaving 2 tablespoons in the pan. Add all the vegetables to the pan and cook in the bacon fat over medium heat until soft and tender.
Add the cooked vegetables and bacon to the mashed potatoes and mix thoroughly with a spatula or wooden spoon. Add 2 teaspoons kosher salt and 1 teaspoon black pepper to start, then taste and adjust seasoning as desired. Stir to combine.
Serve in a large bowl, and garnish with several pats of good butter on top.
- Using a ricer will produce a uniform texture of smooth and fluffy potatoes (a masher could leave the potatoes lumpy, overworked or gummy).