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Step 1
In a stock pot, add evenly-sized diced potatoes and enough cold water to cover at least an inch above the potato line.
Step 2
Bring to a boil over medium/high heat. Once boiling, turn temperature down a bit while maintaining a boil.
Step 3
Continue to cook for 10-15 minutes. Remove from stove once you can easily slide a knife through the potatoes.
Step 4
Carefully drain the water. Put them back in your stock pot.
Step 5
Add cauliflower cream and mash.
Step 6
Add evenly-diced potatoes to your pot. Pour in 1 cup of water.
Step 7
Set timer to 10 minutes. Once finished, let your IP naturally release.
Step 8
Drain water. Keep potatoes in your IP.
Step 9
Add cauliflower cream and mash.
Step 10
Over medium heat in a large sauté pan, add your cabbage (or other greens).
Step 11
Sauté until soft using water or vegetable broth--use just enough to keep from sticking. Approximately 10 minutes; stirring often.
Step 12
In the last 2-3 minutes, add the green onions. Stir a couple times.
Step 13
Pour into your mashed potatoes and mix.
Step 14
Optional: Portion out into 3 containers or store in a large casserole pan. I like to keep it all together then portion out when I serve. Serve warm.
Step 15
Heat up in the microwave, in a non-stick skillet (keep water on hand to prevent it from sticking) or bake in the oven, which is my favorite. To bake: add your serving to a small oven safe dish. Bake on 400 degrees, covered with foil for 10 minutes. Uncover for another Serve warm.