4 Floury potatoes, such as russets or Yukon gold, cut into chunks
4 Tbl Butter
2/3 cup light cream
1/2 small green or white cabbage
6 scallions, finely chopped
salt & pepper
Instructions
1. Cook the potatoes in a large saucepan of
boiling salted water for 15-20 minutes. Drain well
and mash with a potato masher until smooth. Season
to taste with salt and pepper, add the butter and
cream, and stir well. The mashed potato should be
soft. Keep the potato warm while you cook the
cabbage.
2. Cut the cabbage into quarters, remove the tough
core in the middle, and shred the leaves finely.
Cook the cabbage in a large saucepan of boiling
salted water for 1-2 minutes, until soft. Drain
thoroughly.
3. Mix the potato and cabbage together and stir in
the scallions. Season well with salt and pepper.
4. Serve in individual warm bowls.
Originally Submitted
9/5/2013
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