| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | April 1993 | 1 | servings | |
INGREDIENTS
| 1 1/4 | lb | Russet; (baking) potatoes |
| ; (about 2 large) | ||
| 3 | c | Thinly sliced cabbage |
| 1/2 | c | Milk; scalded |
| 2 | tb | Unsalted butter; cut into bits and |
| ; softened |
INSTRUCTIONS
Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste. Serves 2. Gourmet April 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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