- 3 pounds baking potatoes (Russet, Idaho, Yukon Gold)
- 1 small Spring, Green or Savoy cabbage
- 1 cup of half and half or milk
- 1/2 teaspoon of Cajun seasoning
- Kosher salt & freshly cracked black pepper, to taste
- 3 tablespoons of butter
Scrub and boil whole unskinned potatoes in boiling salted water. After about 15 minutes, pour off all but about 1/3 of the water. Cover and steam potatoes over medium heat until completely cooked and tender. Test with a knife. Remove, reserve water and set aside and keep warm.
Core and quarter the cabbage and slice it across the grain. Add to the pot of water the potatoes were cooked in and bring to a boil. Reduce heat, cover and simmer until tender, adding additional water if needed; drain.
Add the half and half to the pot and bring to a boil. Meanwhile, skin the potatoes and mash into the hot half and half, along with all but a pat of the butter; beat the potatoes until fluffy. Stir in the drained cabbage and transfer to a hot serving dish with the remaining pat of butter melting in the center.
Note: Can also be made ahead. Mix together (omit butter on top) and transfer to a buttered casserole dish; cover. To reheat, preheat oven to 350 degrees F, and bake covered for about 25 to 30 minutes.