4 Serves
45 Mins
Wash and peel the potatoes, then place them in a large pot of water and boil until tender, approximately 20 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
364 mg / 4,700 mgSodium
135 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
While the potatoes boil, chop the green cabbage and steam it in a separate pot with a small amount of water until soft.
Clean and finely chop the leeks, then simmer them in a saucepan with the milk until they are tender.
In a frying pan, sauté the bacon until crisp, then remove, cool, and break into bite-sized pieces.
Drain the boiled potatoes and mash them using a potato masher.
Stir the leek and milk mixture, steamed cabbage, mace, minced garlic, and bacon into the mashed potatoes, mixing gently to combine without overworking.
0
g5
g13
g
Colombian
Italian