Ingredients

The following ingredients have 6 Servings
  • 3 pound potatoes (such as russets)
  • 4 ounce butter (unsalted (1 stick))
  • 1 pound green cabbage (shredded, outer leaves removed)
  • 2 tablespoon water
  • 1 cup milk
  • 2 tablespoon fresh parsley
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon white pepper (or to taste)

Instruction

  • Cook and Mash Potatoes - Cook the potatoes in boiling salted water until fork tender. Drain the water. Mash with half the butter while hot.
  • Cook Cabbage - In a saucepan melt the remaining butter, add the shredded cabbage and add the water. Cook for 5 to 7 minutes, tossing occasionally, until the cabbage has softened and is cooked through.
  • Mix Together - Add the cabbage to the potatoes. Add the milk, parsley, salt and pepper and stir everything together. Taste for seasoning and adjust as necessary. Add more milk if necessary.
  • Finish and Serve - Top with a pat of butter and serve.