Ingredients: 3 pounds russet potatoes 1 Tbsp. olive oil 1 small onion, diced 2 cloves garlic, minced 3 cups shredded cabbage (or kale) kosher salt and pepper to taste 1/4 cup butter, divided 1/3 cup half and half 2 slices pre-cooked bacon, warmed according to package directions and crumbled Preparation: 1. Peel and dice potatoes. Place in a large pot and cover with water by 2. one inch. Bring to a boil, covered, over high heat. 3. Remove cover, reduce heat to medium, and allow potatoes to cook 12-15 minutes, until tender when pierced with a fork. 4. Meanwhile, heat olive oil in a large skillet. Add onion and garlic. Cook, stirring occasionally, until onion is softened, about 3 minutes. 5. Add cabbage, season with salt and pepper, and cook until soft, about 5 minutes. 6. Drain potatoes and return to pot. Season with salt and pepper. Add two tablespoons of the butter and the half and half. Mash. 7. Fold in the cabbage mixture and the bacon. Top with the remaining butter.
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