3-4 Yukon gold potatoes
1/4 to 1/2 head cabbage, shredded
1/4 cup butter
salt and pepper to taste
Boil the potatoes in their skins in salted water to cover until tender,
or microwave covered using 5 minutes per pound as a guide. When tender,
peel (or not) and mash gently but not too fluffy. In meantime, while
potatoes are cooking, heat the butter in a large saute pan and cook the
cabbage until tender and starting to turn a little brown. To serve,
combine the two cooked vegetables, season to taste and serve.
