• 1 1/2 pounds peeled and quartered russet potatoes
  • 3 - 4 cups shredded kale or cabbage
  • 1/2 - 2/3 cup light cream or milk
  • Salt and pepper, to taste
  • 1/4 cup melted butter or margarine
  • 2 green onions, sliced
  • Salt and pepper to taste


Boil potatoes in salted water until tender. Drain. Blanch kale or cabbage in boiling salted water for 2 - 3 minutes; drain. Mash potatoes; beat in enough cream or milk to make them smooth, not too ""soupy"", butter will lighten them more. Place pan over low heat; stir in kale or cabbage, melted butter and onion. Beat together until well blended and hot. Taste for seasoning; add salt and/or pepper if desired. To serve; spoon out a mounded portion, make a well on top and put a generous pat of butter or margarine in the well.

4 servings.

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Submitted 6/13/05.
Source: Family Cookbook
Submitted By: Joy Bowers