2 pounds Russet potatoes, peeled and cubed
2 teaspoons kosher salt
¼ cup unsalted butter
3 cups finely shredded green cabbage, ¼ of a head
7 scallions thinly sliced, greens included, reserve 1 scallion with green tops for garnish
½ teaspoon kosher salt
Ground pepper (10 cranks?)
½ cup warm milk
1 tablespoon unsalted butter
Strew with the sliced scallions, a pat of butter and a couple of twists of the peppermill
Place the potatoes, salt and enough cold water to cover by 2 inches in a large covered saucepan. Bring to a boil, lower the heat to a simmer, and tilt the lid to allow some steam to escape and to prevent the potatoes from boiling over. Cook until the potatoes are fork tender, about x minutes – timing varies depending on the size of the potatoes. Drain.
While the potatoes cook, melt the butter in a large skillet over medium heat. Once the butter foams, add the cabbage, scallions, salt and pepper. Cook, stirring occasionally until the cabbage expels water and softens, about 3 minutes
Mash the potatoes with the warm milk until smooth. Stir in the cabbage and scallions to combine.
Garnish with a couple of twists of the peppermill and the reserved scallion greens.
Warm the milk and butter together before adding to the potatoes to keep them hot.