Ingredients

The following ingredients have 4 Servings
  • 2 1/2 pounds yukon gold potatoes (, peeled and cut into large chunks)
  • 1 tablespoon coarse salt ((for the boiling water))
  • 6 tablespoons unsalted butter (, plus more for serving)
  • 3 cups shredded green cabbage
  • 3 scallions (, diced small, plus more for serving)
  • 2 cloves garlic (, minced)
  • 3/4 cup whole milk ((or half-n-half or heavy cream))
  • salt and pepper (, to taste)

Instruction

  • Place the potatoes in a large pot with the 1 tablespoon of coarse salt and enough cold water to cover the potatoes by 1-inch. Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, 10 to 15 minutes. Drain the potatoes in a colander.
  • Return the pot to the stove and set over medium-high heat. Add in butter and once it's melted and bubbling, add in the cabbage. Sauté until the cabbage has softened and lightly browned, 6 to 8 minutes. Add the scallions and cook for 1 minute. Add in the garlic and cook until fragrant, 20 seconds. Season with salt and pepper, to taste.
  • Add the cooked potatoes to the pot along with the milk. Reduce heat to medium.
  • Using a potato masher, mash the potatoes until combined with the cabbage.
  • Taste and add in more salt and pepper, if necessary.
  • Transfer hot mashed potatoes to a serving bowl, make a slight well in the center and top with two thin slabs of butter. Garnish with a couple turns of fresh cracked black pepper and a sprinkle of diced scallions.