6 medium-sized boiling potatoes (about 2 lbs, 900 g) peeled and quartered
4 cups finely shredded cabbage (about 1 lb, 450 g)
4 Tbs (60 ml) butter or margarine
1 cup (250 ml) milk
6 medium-sized scallions, including 2 inches (5 cm) of the green tops, cut
into thin slices
Salt and freshly ground black pepper to taste
1 to 2 Tbs (15 to 30 ml) finely chopped fresh parsley
Instructions:
Boil the potatoes in lightly salted water until tender but not falling
apart. Drain and return them to the pan, set over the lowest heat possible,
shaking occasionally until they are dry and mealy. Meanwhile, in a separate
pot, boil the cabbage in lightly salted water for 10 minutes and then drain
thoroughly. Melt 2 tablespoons (30 ml) of the butter in a heavy 8 to 10
inch (20 to 25 cm) skillet over moderate heat, and add the cabbage, cooking
for a minute or two. Cover the skillet and set aside. Mash the potatoes
with a fork, potato ricer, or electric mixer. Beat in the remaining 2
tablespoons (30 ml) butter, and 1/2 cup (125 ml) of the milk. Add as much
of the remaining milk as required to make a smooth puree that is thick
enough to hold its shape. Stir in the cooked cabbage and the scallions and
adjust the seasoning with salt and pepper. Garnish with the chopped parsley
on top. Serves 4 to 6.
