If there is one thing about the Irish, they know how to make a good comfort dish and this is a really easy one. There are lots of ways to make this recipe but this is my take on the Irish classic. I like to leave the skin on the potatoes but you can peel them if you prefer. For a vegetarian version of this recipe, simply omit the bacon.
1 medium potato, diced
1 tablespoon unsalted butter
2 tablespoons milk
Salt, to taste
Freshly ground black pepper
1-2 slices thick-cut bacon
1/8 head green cabbage
1 scallion, white and light green parts, thinly sliced
1 tablespoon roughly chopped flat-leaf parsley
1. Preheat oven to 400°F.
2. Place potatoes in a medium pot and add salt. Cover with cold water and bring to a boil over medium-high heat. Cook until potatoes are fork tender, about 20-25 minutes. Drain and transfer to a medium bowl. Gently mash potatoes and add butter and milk, stirring until smooth and creamy. Season with salt and pepper.
3. Meanwhile, line a baking sheet with aluminum foil and place a baking rack over top. Place bacon on baking rack and roast for 12-15 minutes, turning once, until desired doneness. Transfer bacon to a paper towel-lined plate and allow to cool slightly. Roughly chop bacon and add to bowl of potatoes.
4. Bring a pot of water to a boil. Remove any tough outer pieces of cabbage and cut away the core. Shred cabbage (or thinly slice) and place in pot and boil until cabbage is softened, about 10 minutes. Drain and transfer to bowl of potatoes along with scallions and parsley. Toss to combine. Season mixture with additional salt and pepper and serve.