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6 russett (baking) potatoes (about 3 lbs.)
a 2-lb. head of cabbage, diced
l stick cold butter, cut into bits
2 tbsps. minced fresh chives
l/2 cup milk
l-l/2 cups grated sharp Cheddar

Peel the potatoes, cut them into l” dice and in a large saucepan
combine them with enough cold salted water to cover them by l”.
Bring water to boil, simmer for l5 mins. or until they are tender
and drain ghem. In another large saucepan combine cabbage with
enough cold salted water to cover by l” and bring to boil. Simmer
the cabbage for l0 to l2 mins. or until it is just tender & drain
it. In a large bowl, mash the potatoes and stir in the butter,
chives, milk, cabbage and s&p to taste. Transfer mixture to a 2 qt.
baking dish, sprinkle with the cheddar and bake in the middle of
preheated 350 oven for 30 mins. or until it is heated through and
cheese is melted.
Serves 6 to 8 as a side dish. Gourmet Oct. ‘9l

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