Potato Purée with Cabbage

It was one of those evenings where the cold air sort of seeps into everything – your sweater, your bones, even the kitchen floor somehow. I wasn’t looking for anything fancy, just something warm and steady, like home. So I made this potato and cabbage purée… soft, savory, creamy with just the tiniest bit of texture from the cabbage ribbons. The kind of dish you forget about until it’s in your hands again, steaming. As soon as I stirred the butter in, I remembered my grandmother’s hands doing the same, not a word spoken, just the scent of potato and sweet cabbage filling the room. Simple food, but with some quiet kind of magic baked in.

Why You’ll Crave It

• It’s like mashed potatoes got humble and cozy – with the added depth of savory cabbage
• Perfect cold-weather comfort food, with a rustic vibe that feels honest and nourishing
• It pairs effortlessly with rich main dishes – stews, roasted meats, even a fried egg
• No fancy ingredients here, just ones you probably already have (or can find easily)
• Leftovers might even be better – especially pan-fried the next day with a bit of butter

The first time I made this was late at night, after a long and snowy drive – it tasted like relief.

What You’ll Need

• Potatoes: 1 kg (go for starchy ones, like Yukon Golds or Russets – peeled and chopped evenly)
• Cabbage: 200 g (finely sliced – green or Savoy both work beautifully, depending on what’s on hand)
• Butter: 50 g (unsalted and soft – but honestly, use more if you feel it)
• Milk: 100 ml (whole milk is best here – bring it to a warm temperature before mixing)
• Salt: to your taste (start light, taste as you go)
• Pepper: freshly ground if possible, just enough to spark some warmth

Easy How-To

Prep your potatoes

Peel and chop them into roughly equal chunks – nothing too exact, just aim for uniform cooking. Rinse them under cold water to get some of that starchy cloud off.

Boil the potatoes

In a large pot, cover the potatoes with cold water. Salt the water lightly – like sea spray, not soup. Bring it to a boil, lower the heat, and simmer until a knife slides in without resistance. Should take about 15-20 minutes.

Handle the cabbage

While the potatoes bubble away, core the cabbage and slice it as fine as you can. Almost thread-thin if you’re in the mood, but it doesn’t have to be perfect. Tenderness happens in the pot later.

Blanch or simmer the cabbage

Put the sliced cabbage in a saucepan with just enough salted water to barely cover. Boil it gently for 5 minutes. Drain, and let it sit to steam off. It should be springy, not mush.

Drain and steam the potatoes

Once the potatoes are done, drain them thoroughly and let them sit in the colander for a minute or two. A quick steam-off helps keep the purée from going watery.

Mash to your heart’s content

Back into the pot they go. Mash with a ricer if you’ve got one, or a masher if not. Keep at it gently – the goal is creamy, not gluey. Add the butter as you mash so it melts right in.

Fold in the cabbage and the milk

Stir in the warm milk little by little. Then gently fold in the cabbage, trying not to overdo the mixing. You want swirls of green laced through the gold, not a homogeneous paste.

Taste and adjust

Add salt and pepper, nibble a spoonful, adjust again. You’re looking for comforting, not bland – so don’t be shy on the seasoning.

Serve warm and remember to breathe

Scoop it into a warm bowl, maybe with a little extra butter on top, and serve right away. Or just stand there by the stove with the spoon… no judgment here.

Good to Know

• If your cabbage seems intense, blanch it for an extra minute – it settles the bitterness
• Using cold milk straight from the fridge can cool the purée too fast – always warm it a bit first
• If you have leftover mash, pan-fry scoops into cakes with a little cheese the next day – total dream

Serving Ideas

• Serve alongside roasted chicken or sausages with mustard – the flavors wrap around each other so nicely

Top Tricks

• Don’t overmix – once the potatoes are mashed and the cabbage stirred in, stop. Overworking makes the texture sticky, not silky

Frequently Asked Questions

Can I use red cabbage instead of green?

Technically, yes – but it’ll change the color of the dish quite a bit. The flavor’s a little stronger, and it might turn the purée slightly lavender in hue… which some folks love, but it’s not for everyone.

Is there a dairy-free option?

Absolutely. Use olive oil or a vegan butter instead of the usual kind, and swap the milk with oat or almond milk – just something mild. Coconut milk tends to overpower the gentle cabbage flavor.

How far ahead can I make this?

You can make it a day in advance, no problem. Store it in the fridge, then reheat gently with a splash of milk or butter to bring it back to life. If it tastes dull, more salt usually helps.

Can I blend it for a smoother texture?

It’s better not to. Blending mashed potatoes can make them gluey and odd. A ricer or a masher gives the creamy texture without ruining the starches.

What can I add to make it more special?

Try garlic, sautéed onions, a little grated cheese… or even a swirl of horseradish. Fresh chives stirred in at the end are lovely too.