2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 small head green cabbage (about 8 ounces), shredded
4 TBSP plus 1 TBSP unsalted butter
4 green onions, thinly sliced
3/4 cup whole milk
salt & freshly ground black pepper
DIRECTIONS
Add the potatoes to a large pot and completely cover with cold water then stir in 1 tsp of salt and bring to a boil over medium-high heat.
Boil the potatoes until tender, 10 to 15 minutes.
Drain the potatoes and set aside then add the cabbage and 4 TBSP of the butter to the now empty pot over medium heat and cook, stirring often, until cabbage softens, about 3 minutes.
Add the green onions and milk to the pot and cook until warmed through, about 2 more minutes.
Take the pot off the heat then add the potatoes to the pot and use a potato masher to mash the potatoes well.
Stir in 1/2 tsp salt and 1/4 tsp black pepper then taste and season with additional salt and pepper if needed.
Scoop the mashed potatoes into a large serving bowl then make a well in the center of the mashed potatoes and place the remaining 1 TBSP of butter in the center of the well.
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