3 large russet potatoes peeled and cut into large chunks
3 large Yukon Gold potatoes peeled and chunked
7 tablespoons unsalted butter
1/2 cup heavy cream or whole milk
1 medium onion chopped
1/2 head green cabbage chopped
6 slices crispy cooked bacon coarsely chopped
kosher salt and fresh ground black pepper
INSTRUCTIONS
Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes or until fork tender. Drain well, making sure to remove excess water. Add 4 tablespoons butter and cream. Cover the pot and let the butter melt.
Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
Mash potatoes with a potato masher and gently stir in the cabbage mixture and half of the chopped bacon. Season with kosher salt and fresh ground black pepper to taste. Top with the remaining chopped bacon. Transfer to a serving bowl. Cut the remaining tablespoon of butter into pats. Make a small well on top and add the remaining butter.
