3 to 5 large Idaho potatoes, peeled & cubed
2 Sticks butter
1/4 Head green cabbage, sliced thin
1 Bunch scallions, chopped into 1/4" pieces
5 Cloves garlic, minced
1/2 Cup heavy cream
Salt & pepper to taste
Nutmeg to taste
Instructions
Place potatoes in pot and add water to cover. Bring to a boil and let cook until soft and falling apart. Drain and set aside to let excess water evaporate. Meanwhile, melt butter in a separate pot. Add cabbage, scallions and garlic, and simmer until soft.
Using an electric mixer with a whipping attachment, or a whisk, whip the potatoes. Add the cream and whip again. Fold in the butter-vegetable mixture, season to taste with salt, pepper and nutmeg.