Sunday, May 28, 2023

Recipe by Chef Michael Boyd


Chef Michael Boyd
A classic Irish dish and an excellent upgrade to every day mashed potatoes


  • 600 g Russet potatoes
  • 6 tbsp Butter
  • 3 Cups Thinly shredded cabbage
  • 1/4 Cup Sliced green onion or chives
  • 1/2 Cup Warm whole milk
  • 1 Pinch Ground Nutmeg
  • 1 Pinch Salt and Pepper
  • 1/4 Cup Cooked and minced salt beef (optional)


    1.      Sauté cabbage with half of thebutter and nutmeg until tender, and put aside
    2.      Peel, cube, and boil potatoesuntil tender enough to cut with a fork
    3.      Drain potatoes, put back on heatand let some of the excess moisturesteam cook off (10 seconds)
    4.      Mash potatoes
    5.      Fold in remaining butter andmilk
    6.      Add cabbage, green onions /chives, salt, pepper (and salt beef)


Print Friendly, PDF & Email
Ryanne McIsaac
Ryanne McIsaac
Born and raised in Stephenville, NL, Ryanne recently moved back to Newfoundland after spending 16 years in Calgary, Alberta. Ryanne has a Journalism Diploma from College of the North Atlantic and a Bachelor of Arts Degree from Cape Breton University. She worked for many years as a reporter and freelance writer. She is happy to be back in her hometown and working for CNA.


Recipe Rating

Please enter your comment!
Please enter your name here

Stay Connected


Twitter feed is not available at the moment.


Hometown Hero

By Minal Abhange Liam O’Brien can hardly be described as a fish out of water. In fact, the Office Administration student considers swimming a passion...


Employee feels they are right where they belong

Work-life balance a plus for Headquarters analyst After moving back home, this employee says she feels right at home. Erica Lawrence is the Organizational Budget Analyst...

Explore Other Articles