- 1 pound potatoes, peeled and quartered
- 3 carrots, cut into 2-inch chunks
- 4-6 cloves whole garlic
- 2 cups broth
- 1 cup water
- ½ cup milk
- ½ pound cabbage, finely shredded
- 2 green onions, finely chopped
- Finely-chopped fresh parsley for garnish
Place potatoes and garlic in a saucepan and cover with the broth and water. Bring to a boil and cook for 20 minutes or until tender. While the potatoes are boiling, melt two tablespoons of butter in a skillet. Add the cabbage and stir until wilted. Add the green onions and set aside. Drain the potatoes and add milk and beat at medium speed with a mixer until light and fluffy. Stir in the cabbage and onion. Sprinkle with parsley.
(Mary Ellen Carter, cook book author)