BLUE GOOSE FARM ~ Nicktown, PA

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Smashed Red Potatoes & Cabbage

2 lbs. red potatoes, scrubbed

½ head of cabbage, quartered, cored, cut into thin shreds across the grain

2 T butter

2 T finely minced onions

¾ C milk

Ground pepper

 

Cover potatoes with water in a pot, add ½ t salt and bring to boil. Reduce the heat to medium, cover partially, and cook until tender when pierced with a fork, about 30 minutes. Do NOT drain, remove potatoes with a slotted spoon and transfer to a bowl covering tightly with foil. Bring water back to boil, add ½ t salt and add cabbage. Cook uncovered until tender, about 6 minutes. Drain. In a skillet, melt the butter and add onions. Cook about 3 minutes. Meanwhile, carefully cut cooked potatoes into quarters. Add cut potatoes to onions and smash with a potato masher. Add milk and mix thoroughly. Add cabbage, season with pepper, stir together until heat through.

NOTE: Green onions or scallions are often used because of their milder flavor and color. Try garnishing with chopped fresh parsley. This may be made ahead of time and reheated before serving.