1. Quarter potatoes. Add to a stockpot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil and cook until tender, about 20 minutes. 2. Cook bacon in skillet, drain, reserve drippings and crumble bacon, set bacon aside. 3. In drippings saute cabbage and onion until soft and translucent, about 10 minutes. 4. Mash potatoes with milk and butter, stir in bacon, cabbage, onions. 5. Salt and pepper to taste. 6. Place in a serving bowl and sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
