| 4
medium white potatoes, coarsely chopped and boiled until tender 1 1/2 cups scalded milk 6 scallions, chopped 2 cups green cabbage or kale, chopped and boiled until tender |
1
tablespoon butter 2 tablespoons fresh parsley, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper |
Servings: 4
In a large mixing bowl mash the boiled potatoes with a large spoon or potato masher. Stir in the scalded milk and scallions and beat vigorously until the mixture is fluffy. Fold in the cooked cabbage, butter and seasonings. Serve hot in a shallow dish.
