Updated: Jan 8
1/2 pounds red potatoes; cleaned and diced
1 tsp salt (may need more to taste)
6 tbs butter (divided into 2 tbs and 4 tbs)
4 cloves garlic, finely minced
2 cups chopped cabbage
1 tsp fresh black pepper
1/4 - 1/2 cup room temp heavy cream (milk or half and half works too)
1/2 tbs onion powder
green onions (optional, for topping)
crispy bacon (optional, for topping)
Add the potatoes to a large pot. Add enough cool water to just cover the tops of the potatoes. Cover with a lid and turn on high heat.
When the water boils, turn the heat to a medium and cook for 15-20 minutes. The potatoes should be fork tender but not falling apart in the water!
Remove from heat, drain the water out and set aside.
In the same pot, add 2 tbs of butter and let it melt. When it's melted, add the garlic, cabbage, salt and pepper; saute´ for about 5 minutes on medium low heat.
After 5 minutes, add back in the potatoes, 1/4 cup heavy cream or milk, onion powder, and 4 tbs of butter.
Using a potato masher, mash the mixture until everything is incorporated but the potatoes are still chunky. If needed, add a little more cream or milk at a time until it reaches your desired consistency.
Top with green onions and bacon, if desired!