3poundsYukon Gold potatoes, scrubbed, peeled and diced
1 1/4cups milk, hot
Salt and ground black pepper, to taste
Fill a large pot with cool water, enough to cover the potatoes and cabbage. Take the half cabbage and cut it in half again, leaving the core intact. Boil the cabbage and potatoes together in the same pot until fork tender.
When the cabbage is to your desired tenderness, remove it from the pot and allow it to drain and cool slightly. Once it is cool enough to handle, roughly julienne or chop the cabbage for addition into the mashed potatoes.
Once the potatoes are fork tender, remove from the heat and drain. Mash thoroughly to remove all the lumps. Add the stick of butter in pieces and then gradually add hot milk, stirring all the time. Season with a few grinds of black pepper and salt, to taste.
Add cabbage into mashed potatoes, stirring them in gently.
Serve alone or as a side dish.
Alternatively, you can choose to saute your cabbage shreds rather than to boil them in with the potatoes. I enjoy mine boiled but the caramelization of the cabbage from the saute does lend a lot of flavor to this simple dish. Using kale instead of cabbage is also an option if you enjoy kale as I do.
Amount Per Serving (1 1/6 portion)
Calories 360Calories from Fat 153
% Daily Value*
Saturated Fat 11g55%
Vitamin A 627IU13%
Vitamin C 72mg87%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 63µg60%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.