Notice that this is only a very light mash with a hand held masher.
Or to some Brits, it may trigger memories of a version of something called Bubble and Squeak. The biggest difference is that this is not fried or broiled.
This traditional Irish dish, is commonly made with cabbage… however, there are those whom like to add turnips, rutabagas and or carrots mixed in with their mashed potatoes? Also for those of you that love Brussels sprouts. You can add some to this or even exchange all of the cabbage for Brussels Sprouts. The recipe is just suggestions so add the veggies that you want.
5 med Potatoes….Unpeeled and chopped
1 c chopped Carrot or your choice of root veggies.
1/2 small head of cabbage or about 10-12 Brussel sprouts.
1 nice handful Arugula or Parsley.
1 cup of broth from the Corned Beef .. Made with Stout Beer…see recipe in the files. Use Chicken broth if you don’t have the corned beef broth. (2 tsp Costco’s Better than Bullion Chicken and water tastes great)
Cut potatoes into 1 1/2” chunks.
(If you have leftover Carrot from St Patrick’s day, toss in a couple of carrot pieces from the leftovers from the corned beef).
1/2 of a stick of Butter.
1/4 c cream.
1/2 c Onion chopped
Salt and Pepper to taste
Optional: Add 1 c chopped Carrot and Use a couple of Tbsp of Bacon grease substituted for some of butter. Use some Bacon Bits.
Put everything in the IP and set to Pressure cook for-4 min and 5 min NPR . You want potatoes and cabbage soft.
This is where Personal taste comes in……at this point, you can either fork mash or… When the potatoes are done, remove them to a mixer bowl and mash them well, add the butter, and cream and mash more. I used the Kitchen aid.
Serve up. Make a well in the middle of the potatoes and put a pat of butter in the middle.
