This is a follow-up to yesterdays post on Lamb Stew and just like the lamb stew, I had never made this dish before yesterday. See folks, even with 18 years in the Kitchen, there are still a ton of things that I haven’t gotten to play with.

I made this so I didn’t have to make the damn corned beef that every other place is serving tomorrow. How did I pull it off? I looked up a bunch of recipes and got the basic idea of what the hell was going on with the process and the final product. It turns out that its more or less just mashed potatoes with cabbage, leeks, and parsley along with cream, butter, salt and pepper. It’s Irish home style, its meant to be simple, hearty and just good.

Mise en Place



* Knife and board

* Large pot

* Colander

* Mixing bowl

* Masher or whisk, and a rubber spatula

* 5 Large Potatoes, peeled and chopped (the smaller you chop em, the fast they cook)

* 1 large leak, cut off the end’s, slice down the center then cut into thin half moons and rinse em well since they tend to have sand in em

* 1 head of cabbage, cored and shredded

* Parsley, about a half a bunch fine chopped (use fresh since it does add flavor)

* Whole Milk or Cream,depending on your tastes

* Salt and Pepper to taste

MOP (Method of preparation)

* Fill the pot 3/4 of the way with water and get it boiling. Add the potatoes and let cook till soft.

* When the potatoes are cooked, drained them in the colander and put em into the mixing bowl.

* Mash em well, add the dairy and then add the leek’s, cabbage and parsley and mix well.

* Taste and adjust with Salt and pepper.

Other Notes

This dish goes really well with the lamb stew and since I’m posting this the day before St. Patties day, you need to print this out and go to the store, like right now. I want to see pics people, so go make this and show me what you come up with.

As always, follow, re-post, share etc, and thanks for reading. And if you are going out tomorrow, or any night, have a designated driver or call a cab, I like my readers to stay safe.