Mashed Potatoes and Savoy Cabbage

Ingredients

• 1 POUND SAVOY CABBAGE, CLEANED, CORED, AND COARSELY CHOPPED
• 1 POUND IDAHO POTATOES, PEELED AND SLICED 1 1/2 INCHES THICK
• 1 TABLESPOON KOSHER SALT
• 1 BUNCH SCALLIONS, WHITE AND TENDER GREEN PARTS, TRIMMED, CLEANED, AND SLICED THIN (ABOUT 1 CUP)
• 1/2 CUP WHOLE MILK
• 4 TABLESPOONS UNSALTED BUTTER
• 1 TEASPOON GRATED LEMON ZEST
• FRESHLY GROUND BLACK PEPPER

Steps

1. Pour enough cold water over the cabbage and potatoes in a 3-to-4-quart saucepan to cover them by three fingers. Season generously with salt, and bring to a boil over high heat. Cook until tender, about 15 minutes. Add the scallions, and cook for 3 minutes.

2. Meanwhile, heat the milk and butter in a saucepan over low heat until the butter is melted. Drain the vegetables thoroughly, and return them to the empty pot. Mash the vegetables with a potato masher, gradually adding the milk and butter, to get a smooth texture.

3. Stir in the lemon zest, season to taste with salt and pepper, and serve immediately.

Notes