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 and bring to a boil. As soon as the water boils, lower the heat 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 20 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.