April 7, 2015



1Peel potatoes and cut into quarters; place in medium saucepan. Pour in just enough cold water to cover; add 1/2 tsp (2 mL) of the salt. Cover and bring to boil; reduce heat to medium and cook until tender, 15 to 20 minutes. Drain.

2Meanwhile, in medium skillet, melt butter over medium heat. Add cabbage and shallot; stir until well coated. Cover with tight-fitting lid; reduce heat to low and cook for 10 minutes, stirring occasionally. Add milk; cover and simmer for 5 minutes.

3Mash potatoes; add cabbage mixture and remaining salt. Stir well. Season with pepper, if using.


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