Mashed Potatoes and Savoy Cabbage

Adapted from https://lidiasitaly.com/recipes/mashed-potatoes-savoy-cabbage/

Servings: 4

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

Scratched the apple