Description

This classic comfort side dish combines creamy mashed potatoes with tender chopped green cabbage and fresh scallions for a flavorful, hearty accompaniment. The potatoes are boiled until tender, then mashed and mixed with steamed cabbage, scallions, and a warm mixture of butter and milk to create a smooth, creamy texture. Seasoned with salt and freshly ground black pepper, this dish is perfect served hot and can be topped with an extra pat of butter for richness.

Ingredients

Scale

Vegetables

2 pounds potatoes, peeled and cubed
1/2 head green cabbage, chopped
4 scallions, finely chopped

Dairy and Seasonings

4 tablespoons unsalted butter
1/2 cup milk (or more as needed)
Salt to taste
Freshly ground black pepper to taste

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Instructions

Boil Potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 15 to 20 minutes, or until they are tender when pierced with a fork.
Cook Cabbage: While the potatoes are cooking, steam or boil the chopped green cabbage in a separate pot for 8 to 10 minutes, until soft. Drain well and set aside.
Prepare Butter-Milk Mixture: In a small saucepan over low heat, gently warm the milk and unsalted butter together until the butter is melted and the mixture is warm but not boiling.
Mash Potatoes: Drain the cooked potatoes thoroughly and mash them until smooth using a potato masher or ricer for creaminess.
Combine Ingredients: Stir the steamed cabbage, finely chopped scallions, and the warm milk-butter mixture into the mashed potatoes. Mix until fully combined and creamy.
Season and Serve: Generously season the mixture with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with a knob of butter in the center for extra richness.

Notes

Adjust milk quantity to reach your desired mashed potato consistency.
For a richer flavor, use whole milk or substitute with cream.
Ensure cabbage is well drained to avoid watery mash.
Use unsalted butter to control the sodium level.
Leftovers can be refrigerated and gently reheated with a splash of milk to maintain creaminess.