This recipe comes from an August 1986 issue of Bon Appetit featuring an article entitled "An Irish Ramble" which featured recipes from Houses and Hotels across Ireland. This traditional farmer's dish of mashed potatoes,cabbage and onions remains popular throughout Ireland. There are many versions, but this one sweetened with parsnip is excellent.

Ingredients

6 serv.

baking potatoes, peeled and thinly sliced↗2 lbs
parsnips, peeled and thinly sliced↗8 ounces
medium onions, thinly sliced↗2
medium cabbage, finely shredded (coarse outer leaves removed and reserved)↗1⁄2
boiling water2 1⁄2 cups
unsalted butter (1/2 stick)↗1⁄4 cup
salt↗1 1⁄2 teaspoons
fresh ground pepper↗1⁄4 teaspoon
milk (optional)↗1 -2 tablespoon

Step-by-step instructions

1
Arrange 1/3 of potatoes over bottom of heavy medium saucepan.
2
Layer on 1/3 of parsnips, 1/3 of onions, and 1/3 of shredded cabbage; repeat layers twice more.
3
Pour in water, cover tightly with reserved cabbage leaves.
4
Cover and simmer until vegetables are very tender, about 1 hour; discard whole cabbage leaves.
5
Drain mixture in a large sieve or small-holed colander; return vegetables to saucepan.
6
Add butter, salt and pepper.
7
Mash until fluffy, adding milk if dry.

Source: food.com

Original recipe ↗

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