Ingredients

• 2 1/2 lbs Yukon Gold potatoes, peeled and cut into 1- to 2-inch cubes
• 4 green onions white & green parts thinly sliced and divided
• 6 tbsp unsalted butter, plus more for serving
• 3 cloves garlic, minced
• 1/2 head small cabbage, halved lengthwise, cored, then cut crosswise into 1/2-inch-thick slices (3 cups)
• 3/4 C whole milk, plus more as needed
• 2 tbsp finely chopped Nori
• 1 tbsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more for garnish

Directions

• In a large pot or Dutch oven, cover potatoes with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until tender, 15 to 20 minutes.
• While potatoes are cooking, in a large saucepan, melt butter over medium heat. Once butter is melted, add white and light green scallion slices and garlic and cook, stirring often, until fragrant and translucent, about 1 minute. Add cabbage and cook, stirring occasionally, until cabbage is tender, 6 to 8 minutes. Stir in milk and seaweed, if using, bring to a simmer, then remove from heat.
• In a colander, drain potatoes, shaking off any excess water. Set a ricer or food mill over now-empty pot and pass potatoes through. Add milk and cabbage mixture, salt, pepper, and half of sliced green scallion tops; fold until just combined. If potatoes are too thick, fold in additional hot milk as needed for desired potato texture. Season with additional salt to taste, if needed. Transfer to a serving bowl and sprinkle with remaining scallion greens. Top with pats of butter and black pepper. Serve.

Notes

• 9-23-25
• I didn't use the Nori, I have some but not used.
• 3-17-25
• I didn't use the Nori, I have some but not used.

Photos