By Chef Ella Freyinger

January 2021


  • 2 medium sweet potatoes
  • 3 medium russet, Yukon or red potatoes
  • 6 tbsp butter
  • 3 shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3 cups shredded cabbage
  • 4 green onions, thinly sliced
  • 1 1⁄4 cups whole milk
  • 1⁄2 cup heavy cream
  • Kosher salt


  • Place potatoes in a pot and cover with water; season with salt. Cover and bring to a boil over high heat, then reduce to a simmer and cook for 35-40 minutes. Drain and allow to cool slightly and peel.
  • Melt 2 tbsp of butter in a large saucepan or dutch oven over medium- high heat. Add the shallots and cook, stirring often for 5-6 minutes or until they begin to lightly caramelize. Add the garlic and cook for another 2-3 minutes or until the garlic begins to lightly brown.
  • Add half of the cabbage and cook another 3-4 minutes or until wilted.
  • Add the potatoes, remaining cabbage, milk, cream and remaining butter. Mash with a potato masher to your desired consistency and season with salt and pepper.
  • Transfer to a serving bowl and top with the thinly sliced green onion.
  • Enjoy!