Ingredients
- 8 medium Yukon gold potatoes
- 1 tablespoon salt plus more to taste
- 8 tablespoons butter divided
- 4 cups lightly packed shredded cabbage
- 3 green onions minced
- 1/2 cup milk plus more as needed
- ½ cup heavy cream
- cracked pepper to taste
Instructions
- Peel the potatoes and cut into quarters.
- Place the potatoes in a large pot with enough water to cover the potatoes. Add the salt to the water.
- Bring water to a boil and cook until potatoes are very tender, about 15-20 minutes.
- Drain the potatoes and set aside.
- Return the pot to the stove along with 3 tablespoons of butter. Once the butter has melted add the cabbage to the pot and cook, stirring often, until wilted, about 5 minutes.
- Add the green onions and cook for 1 minute more.
- Return the potatoes to the pot along with the milk and cream. Mash over low heat until smooth and creamy. Add additional milk or cream to reach your desired consistency.
- Season with salt and pepper to taste and serve with remaining butter.
Tips & Notes:
Add more milk or cream to reach the desired consistency you prefer.