2 1/2 lb russet potatoes, peeled
8 tbsp unsalted butter, plus more for serving
1/4 medium head green cabbage, cored and thinly shredded
1 cup milk
1/3 cup heavy cream
4 scallions, green parts only, finely chopped
salt and pepper
Place potatoes in a 6-qt saucepan and cover with water by 1 inch; bring to a boil over high heat, and cook until tender, about 30 minutes. Drain, quarter, and set aside. Return pan to medium-high heat and add butter; when melted, add cabbage and cook, stirring, until wilted, about 5 minutes. Add milk, cream, and scallions, and bring to a boil; add potatoes, and using a potato masher, mash and stir potatoes until smooth and evenly incorporated. Season with salt and pepper and transfer to a bowl. Serve hot with large pats of butter on top. Serves 6-8.
8 tbsp unsalted butter, plus more for serving
1/4 medium head green cabbage, cored and thinly shredded
1 cup milk
1/3 cup heavy cream
4 scallions, green parts only, finely chopped
salt and pepper
Place potatoes in a 6-qt saucepan and cover with water by 1 inch; bring to a boil over high heat, and cook until tender, about 30 minutes. Drain, quarter, and set aside. Return pan to medium-high heat and add butter; when melted, add cabbage and cook, stirring, until wilted, about 5 minutes. Add milk, cream, and scallions, and bring to a boil; add potatoes, and using a potato masher, mash and stir potatoes until smooth and evenly incorporated. Season with salt and pepper and transfer to a bowl. Serve hot with large pats of butter on top. Serves 6-8.
No comments:
Post a Comment