3 lbs. organic Yukon Gold potatoes, peeled
1 tsp. Kosher salt
1/2 cup Organic Valley heavy cream
1/4 cup + 2 Tbsp. Organic Valley butter
Salt and pepper to taste
2 organic leeks, white and pale green parts only, washed well and thinly sliced
5-6 cups shredded organic green cabbage
2 Tbsp. Spectrum Culinary Sunflower oil
salt and pepper to taste
3-4 organic green onions, diced
Place potatoes in a large saucepot and add enough cold water to cover by 1”, add in 1 t salt. Bring to a boil. Boil until soft enough to easily pierce with a knife, about 30 minutes.
Add ¼ C butter to a skillet, melt over medium heat.
Once melted, add your leeks, cook for 4-5 minutes. Add in your cabbage and cook for another 4-5 minutes. Remove from heat.
Once your potatoes are done, strain them and place the strainer over the pot that was cooking them. The residual heat will help to dry out the potatoes. Allow to stand for 3-4 minutes.
Add potatoes back to pot. Mash, add butter, and slowly stream in heavy cream. Add salt and pepper. Taste and adjust as needed.
Add in your leek/cabbage mixture, stir to combine.
Garnish with green onions.