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From: Stepanie de Silva
4 lb russet potatoes
1 lb cabbage, cute into fine shreds
1/2 cup butter
1 1/4 cup milk
1 cup sliced green onions
salt and pepper
To serve 12, you'll need a 5 to 6 quart pan. Peel potatoes; rinse. Drain; cute into 2 inch pieces. Place potatoes in pan; cover with water. Bring to a boil, covered, over high heat. Reduce heat; simmer until tender when pierced, about 15 minutes.
Drain; mash, part at a time, in a heavy-duty mixer or by hand in a large bowl. As mashed, transfer to a very large bowl; cover.
Place cabbage and butter in pan sued for potatoes. Cover; steam cabbage over medium-high heat until well wilted, stirring often. Meanwhile, stir milk and onions often in a 3 to 4 quart pan over medium heat until simmering. Stir milk mixture into potatoes until smooth, stir in cabbage. Season with salt and pepper.
From: Chuck Narad
8 large potatoes, peeled and cubed
1/2 head of cabbage
1 bunch scallions (green onions), chopped
milk
butter
dill (dried, or fresh chopped)
fresh ground black pepper
Shred the cabbage. Sautee it with a little butter, then reduce heat and cover; let it steam. When it is almost limp, add the scallions. (I'd probably add some garlic and an onion if I made this).
Meanwhile, boil, drain, mash the potatoes, add some milk and a little butter. Add the cabbage mixture, and stir in the dill and pepper.