|Photo courtesy of Valley Coop|
4 pounds (about 7-8 large) russet potatoes*
Peel the potatoes and put them to boil. Core the cabbage, slice thinly, and cook for 3-5 minutes in boiling water until they just begin to wilt, but still have bite. Drain the cabbage and squeeze out any remaining water. Return to saucepan, and add ⅓ of the butter. Cover and allow the butter to melt in the hot cabbage.
When the potatoes are tender, drain, return them to the pot, and leave the burner on low to allow any excess water to evaporate. Once dry, add 1/3rd of the butter, the milk, and scallions if using. When the milk is warm (but not boiling) and the butter is melted use a potato masher or fork (NOT an electric mixer) to mash the potatoes into the milk mixture.
Mix the cabbage into the mashed potatoes. Mound onto a serving plate, create a well in the center, and place the last third of the butter into it. Garnish with salt, pepper, and chopped chives or parsley.