- 2 lbs. Potato Inspirations® potatoes
- 1 tbsp. salt
- 2 cloves garlic
- ¼ c. unsalted butter
- 2 c. green cabbage
- 1 tsp. salt
- ½ tsp. pepper
- ½ c. heavy cream
- 1 c. cultured buttermilk
- 1 c. green onions, chopped
- 2 c. baby kale
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In a pot, add potatoes and cover them with enough water so the potatoes are an inch below the waterline. Add salt and garlic cloves. Cook over high heat, bringing to a boil then reduce heat to a simmer. Cook potatoes for about 25-30 minutes or until fork-tender. While potatoes cook, in a separate pot, heat butter over medium-low heat. Add cabbage and salt then cook it gently in the butter, stirring occasionally until the cabbage is tender and translucent. Add cream and cook cabbage for about 5 more minutes until the cream is slightly reduced. Season the cabbage with black pepper. Drain potatoes, leaving the garlic in with them. Pass potatoes and garlic through a ricer or food mill, alternatively, the potatoes can be mixed with a stand mixer, hand mixer, potato masher, or even a sturdy whisk. Add buttermilk to the potatoes and stir to combine. Fold in the creamed cabbage, green onions and kale.
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