- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- 4 lbs. Russet Potatoes, scrubbed & peeled
- 1 stick Butter
- 1 c. Sharp White Cheddar, shredded
- Salt & Black Pepper
- 1 head Savoy Cabbage, cored & shredded
- 1 lb. Bacon, chopped
- 2 Leeks
- 4 cloves Garlic, minced
Remove the green tops of the leeks, leaving about 1 inch of bright green stalk. Quarter the leeks and chop, then place the chopped leeks in a large bowl of water. Agitate the leeks in the water by hand to remove any silt or dirt - this will float to the bottom of the bowl, leaving the clean leeks at the top. Remove the leeks in handfuls and transfer them to a colander; rinse the leeks well to remove any remaining dirt or sand.
In a pan, brown the bacon until crispy then remove and drain off most of the fat; into this, add leeks and garlic, cooking until the leeks are soft and bright green and the garlic is fragrant. Remove the leeks from the pan, and add the shredded cabbage, cooking until the cabbage is tender and wilted.
Place the potatoes in a large pot and cover with water - boil until fork tender, about 10 minutes. Mash lightly and butter in pieces while the potatoes are still warm, mashing until smooth and fluffy; slowly fold in the cheese, adding it one handful at a time to prevent clumping. Fold in cabbage, bacon, leeks, and garlic, then season with salt and a generous amount of black pepper.