- Serves: 4-5 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- 4 pounds russet potatoes, peeled and cut into chunks
- 2 leeks
- 6-8 pieces bacon, chopped
- 1/2 package/4 ounces Kerrygold Irish butter
- 1 head green cabbage
- 1 cup Oscar Wilde Aged Irish cheddar, shredded
- 4 cloves garlic, chopped
- salt & pepper, to taste
Remove green tops of leeks, leaving about two inches of bright green stalks; slice in quarters and chop, then rinse in a colander. Halve green cabbage and remove core; shred into fine strips.
In a pan, brown bacon until crispy, then remove and drain; add leeks and garlic to pan and cook until leeks are soft and bright green and garlic is fragrant, then remove. Add cabbage to pan and cook until wilted.
Place potatoes in large pot, cover with water, and boil until tender, about 10 minutes. Mash lightly and add butter in pieces while still warm, mashing until smooth and fluffy; slowly add cheese and fold to combine. Fold in bacon, cabbage, leeks, and garlic, then season generously with salt and pepper.