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4 lb russet potatoes, peeled, cut into 1 1/2″ pieces

1 1 1/2 lb savoy cabbage, thinly sliced
1 1/4 cups water

1 cup milk
1 green onion bunch, chopped
3/4 cup (1 1/2 sticks) unsalted butter, room temp.
Chopped fresh chives or green onion tops
Cook potatoes in large pot of boiling salted water until tender.
Drain. Return potatoes to pot & mash w/potato masher, set aside.
Combine cabbage & water in heavy large skillet. Boil unitil
almost all liquid evaporated, tossing cabbage frequently, about 15
min. Mix cabbage into mashed potatoes.
Combine milk, green onions & 1/2 cup butter in heavy meduim
saucepan. Bring to the boil, stirring to melt butter. Pour over
potato mixture & stir to combine. Season w/ salt & pepper. (Can be
prepared 2 hrs ahead. Cover & let stand at room temperature. Before
continuing, rewarm over low heat , stirring frequently.) Mound
mashed potatoes in bowl. Make well in center. Place remaining
1/4 cup butter in well. Sprinkle with chopped chives & serve.
serves 6 Bon Appe’tit, Mar 1992

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