Ingredients
personen
- 1 kg starchy potatoes (peeled and cubed)
- 150 gram diced bacon
- 50 gram unsalted butter
- 1 onion (finely chopped)
- 2 sweet red pointed peppers (diced (or red bell peppers))
- 400 gram pointed cabbage (finely sliced)
- 200 gram crème fraîche
- 150 gram aged Gouda cheese (grated)
- Salt and black pepper (to taste)
- Optional: meatballs and a salad
Equipment
- Large skiller
- Potato masher
INSTRUCTIONS (how to make this recipe):
- Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well.
- While the potatoes cook, fry the diced bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels.
- Add the butter to the same skillet and sauté the chopped onion until soft and translucent.
- Add the diced peppers and finely sliced pointed cabbage. Cook for a few minutes, stirring occasionally, until the cabbage is tender but still has a little bite. Season with salt and pepper.
- Use a potato masher to mash the drained potatoes, gradually mixing in the crème fraîche until creamy.
- Fold the grated cheese, cooked vegetables, and crispy bacon into the mashed potatoes. Stir until everything is well combined and the cheese begins to melt. Taste and adjust the seasoning.
- Serve the potato and cabbage mash warm, with meatballs and an optional fresh salad on the side.
Nutrition information per portion
Calories: 705kcal | Carbohydrates: 60g | Proteins: 22g | Fats: 44g | Saturated fats: 22g
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