Add enough water to just cover the potatoes, add a healthy pinch of kosher salt and bring to boil. Reduce the heat to maintain medium simmer, cover with a lid slight ajar and continue cooking until fork tender (around 20-25 minutes.)
Meanwhile, heat butter in a heavy pan over medium heat until it just starts to brown and you can smell a nutty aroma. Stir occasionally to prevent scorching. At that point add the shredded red cabbage and white parts of the onions. Cook for 10-13 minutes, stirring occasionally, until the cabbage is softened but still retains some crunch. Set aside.
Drain the potatoes well. Cover with the lid and let them sit for a minute or two (the steam dries them out making them fluffier.) Mash your potatoes to desired consistency (traditionally with some chunks, but I prefer smooth.) Stir in cream or milk. Gently fold cabbage and green onions without overmixing.
Top with a knob of butter and freshly ground black pepper and enjoy.
Ingredients
Directions
Add enough water to just cover the potatoes, add a healthy pinch of kosher salt and bring to boil. Reduce the heat to maintain medium simmer, cover with a lid slight ajar and continue cooking until fork tender (around 20-25 minutes.)
Meanwhile, heat butter in a heavy pan over medium heat until it just starts to brown and you can smell a nutty aroma. Stir occasionally to prevent scorching. At that point add the shredded red cabbage and white parts of the onions. Cook for 10-13 minutes, stirring occasionally, until the cabbage is softened but still retains some crunch. Set aside.
Drain the potatoes well. Cover with the lid and let them sit for a minute or two (the steam dries them out making them fluffier.) Mash your potatoes to desired consistency (traditionally with some chunks, but I prefer smooth.) Stir in cream or milk. Gently fold cabbage and green onions without overmixing.
Top with a knob of butter and freshly ground black pepper and enjoy.
