Thursday, November 4, 2010

Smashed Red Potatoes With Cabbage

2 lbs red potatoes, scrubbed
1 lb cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain
2 tbsps unsalted butter or extra virgin olive oil
2 heaped tbsps chopped scallions (about 3 scallions)
2/3 cup low-fat milk (more as needed)
Freshly ground pepper
2 tbsps minced chives (optional)

Cover the potatoes with water in a saucepan, add about 1/2 tsp of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they’re still hot) cut them into quarters.

Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.

Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

Yield: Serves six.

Advance preparation: You can cook the potatoes and cabbage several hours in advance.

Created for Quest by Chris at:

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