"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 lb. russet potatoes 3/4 lb. cabbage 3/4 c. water 1/2 c. milk 1/4 c. butter Chives
Peel potatoes and cut into 1 1/2 in. pieces. Cook till done. Mash with potato masher (not electric mixer). Cover and set aside. Thinly slice cabbage and cook (low) with the 3/4 c. water until all water is absorbed. Stir while cooking. Heat milk, butter and chives to boiling. Remove from heat. Stir to melt butter. Combine the cabbage and potatoes. Pour in the milk mixture and mix well.
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