| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Irish |
Irish, Potato, Vegetables, Cheese |
1 |
Servings |
INGREDIENTS
| 6 |
|
Russet potatoes (about 3 pounds) A 2 lb cabbage, diced |
| 1 |
|
Stick unsalted butter, cut into bits |
| 2 |
tb |
Minced fresh chives |
| 1/2 |
c |
Milk |
| 1 1/2 |
c |
Grated sharp Cheddar |
INSTRUCTIONS
Peel the potatoes, cut them into 1-inch dice, and in a large saucepan
combine them with enough cold salted water to cover them by 1 inch. Bring
the water to a boil, simmer the potatoes for 15 minutes, or until they are
tender, drain. In another large saucepan combine the cabbage with enough
cold salted water to cover it by 1 inch and bring to a boil. Simmer the
cabbage for 10 to 12 minutes, or until it is just tender, and drain. In a
large bowl mash the potatoes and stir in the butter, the chives, the milk,
the cabbage, and salt and pepper to taste. Transfer the mixture to a
2-quart baking dish, sprinkle the Cheddar over it, and bake the dish in the
middle of a preheated 350F oven for 30 minutes, or until it is heated
through and the cheese is melted. Serves 6-8 as a side dish.
Posted to MM-Recipes Digest V3 #252
Date: Sat, 14 Sep 1996 10:09:20 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Famous last words: I’ll get right with God later”