- 6
Ingredients
- 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
- Kosher salt and freshly ground black pepper,
Preparation
Step 1
Place potatoes in a 6-qt. saucepan and cover with water by 1"; 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.
Tasting Notes: Irish Whiskeys
I added 1/2 lb. of cooked, chopped bacon into to the pan before adding the cabbage.
NRUDICH, I also am annoyed by the aforementioned issue of going back to recipe number one. Did it really take up that much of your time to skim these two comments? If so, perhaps you should lean towards takeout, because you obviously lack the time to even read two comments, let alone prepare a meal. In addition, the time lost incurred by constantly viewing previously displayed recipes far outweighs their short comments.
I made this tonight for our St. Patrick's day dinner....and my son's 28th birthday. I sauteed some chopped up bacon, then added some chopped kale to the pan and sauteed until nicely wilted. Mashed the potatoes with lots of butter and some milk, then stirred in the bacon and kale. Placed it all in a casserole dish, topped with more butter, and popped in the oven for a bit. I know this wasn't the Saveur recipe...but mine was better, and I didn't even use heavy cream. So, there. Some recipes just suffer if you over think them too much, and this is one of those.
I was out of Scallions, but I always have a Leek or two in the refrigerator, so I thinly sliced about 2 inches from the area between the green and the white. Added it to the cabbage and sautéed then added to my mashed potatoes.