• 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) 

Share This

Share this with your friends!