Bubble and Squeak
- 3/4 cup heavy cream
- 10 Tbs. (1 1/4 sticks) unsalted butter
- 3 lb. Yukon Gold potatoes, peeled, boiled until tender and cut into 1-inch
- Salt and freshly ground pepper, to taste
- 1/2 head green cabbage, cut into 1-inch pieces
- 1/2 cup chicken broth
- 1 Tbs. apple cider vinegar
In a small saucepan over medium heat, warm the cream and 8 Tbs. (1 stick) of the butter, stirring often until the butter is melted. Remove from the heat.
Place three-fourths of the potatoes in a large bowl and pour the cream mixture over them. Using a potato masher, mash the potatoes until the cream has been absorbed. Stir in the remaining potatoes and season with salt and pepper. Set aside.
In a large fry pan over medium-high heat, melt 1 Tbs. of the butter. Add the cabbage and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broth and vinegar, and simmer until the liquid has been absorbed and the cabbage is tender, 10 to 12 minutes more. Stir the cabbage into the mashed potatoes.
In a large nonstick fry pan over medium-high heat, melt the remaining 1 Tbs. butter. Scoop about 1/2 cup of the potato mixture into the pan (a large ice cream scoop works well). Using a spatula, lightly press down on the mixture to form a patty. Repeat to form as many patties as will fit in the pan without crowding. Cook until the patties are golden brown, 2 to 3 minutes. Turn the patties over and continue to cook until golden brown on the other side, 2 to 3 minutes more. Transfer the patties to a baking sheet and keep warm in the oven. Repeat to cook the remaining potato mixture. Serve immediately. Makes about 15 potato patties.