Creamy Potatoes
CATEGORIES
INGREDIENTS
- 2 lbs Potatoes
- Boiling Water
- 3 teaspoons Salt
- 4 cups Shredded Green Cabbage
- 1 1/2 cups Finely Sliced Green Onions
- 1/3 cup Milk
- 1/2 cup Butter or Margarine
- 1/4 Teaspoon Pepper
DIRECTIONS
- Pare potatoes: cut each into eighths
- In 1/2 inch boiling water in medium saucepan, cook potatoes, covered, with 1 teaspoon salt 15 to 20 minutes, or until fork-tender. Drain potatoes. Return to saucepan; heat slowly several minutes, to dry out.
- Meanwhile in 1 1/2. inch boliing water in medium saucepan, cook cabbage, covered, with 1/2 teaspoon salt 8 to 10 minutes, or just until tender. Drain.
- Also, heat green onions with milk and 1/2 teapoon salt. Bring to boiling; reduce heat, and simmer gently 10 minutes. Drain green onions, reseving milk.
- In a large bowl of electric mixer, at medium speed, beat potatoes with 2 tablespoons butter, 1 teaspoon salt, and the pepper. Beat in green onions and enough reserved hot milk to make potatoes light and fluffly.
- Stir in cabbage, combine well.
- Spoon into serving dish. Make depression in center; fill with rest of butter.