Ingredients

The following ingredients have 5 Servings
  • 3 pounds russet potatoes (about 6-7 potatoes)
  • 4 tablespoons unsalted butter
  • 2 leeks (white and pale-green parts only, thinly sliced and rinsed)
  • 2 cloves garlic (peeled and minced)
  • 3 cups shredded green cabbage
  • 1/2 cup heavy cream (or more milk if you prefer)
  • Salt and pepper (to taste)
  • 1 thinly sliced green onion (for garnish)

Instruction

  • Bring a large pot of water to a boil. Peel the potatoes and cut them into 1/2-inch pieces. Add the potatoes to the boiling water and cook for 20-25 minutes, or until fork tender. Drain the potatoes and return to the pot.
  • While the potatoes are boiling, melt the butter in a large skillet over medium to medium-high heat. Add the leeks and cook for 5 to 7 minutes or until the leeks are tender and are slightly caramelized around the edges.
  • Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent burning. Add the cabbage and stir to combine. Cook for another 6 to 8 minutes (stirring often), or until the cabbage has wilted a bit and is tender. Reduce heat to low and keep warm while you finish the potatoes.
  • Mash the cooked potatoes until almost all of the lumps are gone. Add the 1/4 cup cream to the potatoes and stir to combine. Add more cream as needed until your desired consistency is reached. (You made need more or less than 1/2 cup. It depends on how you like your potatoes.)
  • Pour everything from the skillet into the potatoes and stir to combine.
  • Season with salt and pepper to taste (you can be generous with the salt). Top with a little more butter and let it melt into the potatoes. Sprinkle the potatoes with green onion, if desired. Serve immediately