Creamy yellow potatoes are whipped together with butter, cream, garlic, kale, cabbage and green onions for a delicious and comforting side dish.
Prep15 minutesminutes
Cook30 minutesminutes
Serves8
Course Dinner, Lunch, Side Dish
Variety Fav(s) Honey Gold®
Cook Type Stove Top
Dish Type Comfort
Quick, Easy, Convenient 1-Dish Meals
Season Fall, Spring, Winter
Ingredients
2lbs.Tasteful Selections® potatoes
1tbsp.salt
2cloves garlic
¼c.unsalted butter
2c.green cabbage
1tsp.salt
½tsp.pepper
½c.heavy cream
1c.cultured buttermilk
1c.green onions, chopped
2c.baby kale
Instructions
In a pot, add potatoes and cover them with enough water so the potatoes are an inch below the waterline. Add salt and garlic cloves. Cook over high heat, bringing to a boil then reduce heat to a simmer.
Cook potatoes for about 25-30 minutes or until fork-tender.
While potatoes cook, in a separate pot, heat butter over medium-low heat. Add cabbage and salt then cook it gently in the butter, stirring occasionally until the cabbage is tender and translucent. Add cream and cook cabbage for about 5 more minutes until the cream is slightly reduced. Season the cabbage with black pepper.
Drain potatoes, leaving the garlic in with them.
Pass potatoes and garlic through a ricer or food mill, alternatively, the potatoes can be mixed with a stand mixer, hand mixer, potato masher, or even a sturdy whisk.
Add buttermilk to the potatoes and stir to combine. Fold in the creamed cabbage, green onions and kale.
