2 1/2 pounds Organic Russet Potato peeled and chopped
1/2 cup Milk
4 slices Bacon cubed
1/2 small head Organic Cabbage
1 large Organic Yellow Onion chopped
1/4 cup Butter melted
Salt and Pepper to taste
Place potatoes in a saucepan with enough water to cover.
Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown.
Drain, reserving drippings, crumble and set aside.
In the reserved drippings, sauté the cabbage and onion until soft and translucent.
Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper.
Fold in the cabbage and onions, and then transfer the mixture to a large serving bowl.
Make a well in the center, and pour the melted butter or make it in a cake and fry till browned.
Serve immediately with hot mustard on the side or horseradish.
One can use half a pound of smoked sausage instead of the bacon.