Ingredients:
20 potatoes (peeled, boiled & mashed)
12 qts water
½ lb butter
1 C scallions, sliced
4 C cabbage shredded & boiled (al dente)
2 C heavy cream
Salt & pepper to taste
Procedure:
Peel and boil the potatoes until they are cooked in 8 qts of water. In another pot use the remaining water to boil the shredded cabbage till al dente. Rinse with cold water then set aside. Mash the potatoes with the butter, heavy cream, salt and pepper. Add the cooked cabbage and scallions and serve hot.
12 qts water
½ lb butter
1 C scallions, sliced
4 C cabbage shredded & boiled (al dente)
2 C heavy cream
Salt & pepper to taste
Procedure:
Peel and boil the potatoes until they are cooked in 8 qts of water. In another pot use the remaining water to boil the shredded cabbage till al dente. Rinse with cold water then set aside. Mash the potatoes with the butter, heavy cream, salt and pepper. Add the cooked cabbage and scallions and serve hot.
Restaurant: Lynch’s Irish Tavern, 210 Huron Ave. Port Huron, MI
Recipe Type: Authentic
Submitted By: Lynch’s Irish TavernRecipe Type: Authentic
Recipe Author: Lynch’s Irish Tavern
Recipe Source: http://www.watchctv.org/uploads/4/7/9/9/4799641/season_4_recipes.pdf