Rumbledethumps
Servings: 4
Total Time: 45 minutes
Ingredients
2 pounds russet potatoes, peeled and cut into 1-inch pieces
salt & pepper
6 TBSP unsalted butter, divided
1/2 head of green cabbage, shredded (about 4 cups)
1 large yellow onion, halved and thinly sliced
6 ounces sharp cheddar cheese, shredded
Directions
1. Preheat the oven to 425°F.
2. Add the potatoes to a large pot and cover with water. Add 1/2 tsp salt to the water and bring to a boil. Boil potatoes until tender, about 15 minutes. Drain potatoes then transfer to a bowl and mash thoroughly with a potato masher, set aside.
3. Melt 4 TBSP of the butter in the now empty pot over medium-high heat. Add the cabbage and onion to the pot and cook, stirring occasionally, until onions are softened and cabbage is tender, about 10 minutes.
4. Add the mashed potatoes, 1/2 tsp salt, 1/4 tsp pepper, and remaining 2 TBSP of butter to the pot and stir to combine with the onions and cabbage. Taste and season with extra salt & pepper if necessary.
5. Spread the mixture into a 2-quart baking dish and sprinkle the cheddar cheese on top. Bake in the preheated oven until lightly browned on top, about 15 minutes.
2. Add the potatoes to a large pot and cover with water. Add 1/2 tsp salt to the water and bring to a boil. Boil potatoes until tender, about 15 minutes. Drain potatoes then transfer to a bowl and mash thoroughly with a potato masher, set aside.
3. Melt 4 TBSP of the butter in the now empty pot over medium-high heat. Add the cabbage and onion to the pot and cook, stirring occasionally, until onions are softened and cabbage is tender, about 10 minutes.
4. Add the mashed potatoes, 1/2 tsp salt, 1/4 tsp pepper, and remaining 2 TBSP of butter to the pot and stir to combine with the onions and cabbage. Taste and season with extra salt & pepper if necessary.
5. Spread the mixture into a 2-quart baking dish and sprinkle the cheddar cheese on top. Bake in the preheated oven until lightly browned on top, about 15 minutes.
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