This is some real winter food. It doesn’t get more earthy (and recession-proof) than this.
2 pounds russet potatoes
1 cup whole milk
1 stick (8 tbs) unsalted butter
cut into tbs 1 pound green cabbage, cored and coarsely chopped
¼ tsp freshly ground pepper
- Peel potatoes and cut into 2 inch pieces. Combine with cold saltwater and bring to a simmer, simmer until tender (ca 15 min)
- Combine milk, butter, cabbage, salt and pepper and bare simmer for 10-15 minutes until tender
- drain potatoes, add cabbage and mash until well combined.
And that’s it. I haven’t made this in a while, because I’ve had enough of cabbage after eating quite a bit of cabbage last winter. And, yes, I know, this is definitely not a low-carb dish. On the other hand, if you are short on cash and what something else than rice & beans, give this one a try. It’s good.