Ingredients:

  • 2 pounds Yukon gold potatoes, peeled and quartered
  • ½ cup whole milk
  • 4 tablespoons unsalted butter
  • Salt and pepper to taste
  • 1 pound cabbage, chopped
  • 1 bunch green onions, sliced
  • 1 pound mashed potatoes (prepared from above)
  • 3 tablespoons unsalted butter
  • 1 pound carrots, peeled and cut into sticks
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme

Instructions:

  1. Boil the Yukon gold potatoes in salted water until tender (about 15-20 minutes). Drain and return to the pot. Mash with butter and milk until creamy. Season with salt and pepper.
  2. Sauté chopped cabbage in a bit of butter until wilted (about 5 minutes). Add sliced green onions; cook for an additional 2 minutes. Fold cabbage mixture into mashed potatoes; season to taste.
  3. Preheat the oven to 425°F (220°C). Toss carrot sticks with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.