Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and quartered
  • 1 tsp (5g) salt, plus more to taste
  • ½ cup (120ml) whole milk, warmed
  • 4 tbsp (56g) unsalted butter, divided
  • ½ medium head of green cabbage (about 1 lb/450g), cored and thinly sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup (15g) chopped fresh chives
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Place potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  2. While potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add cabbage and garlic; cook until cabbage is tender-crisp, about 8-10 minutes. Season with salt and pepper.
  3. Drain the potatoes and return them to the pot. Mash thoroughly with a potato masher or pass through a ricer.
  4. Gradually add warm milk and 2 tablespoons of butter to the mashed potatoes, mixing until smooth and creamy. Stir in the sautéed cabbage and onion mixture, and chives. Season to taste with salt and pepper.