Yield: 6 servings
6 sprigs fresh thyme
1 cup 1% milk
6 cloves garlic, peeled
6 scallions, sliced
5 cups finely shredded green cabbage (about 1 lb.)
4 medium Yukon Gold potatoes (about 1 lb.), peeled and cut into 2-inch chunks
Salt & freshly ground black pepper to taste
2 Tbsp. chopped fresh parsley
Tie thyme sprigs with twine or in a cheesecloth bag. In a small saucepan, combine milk, garlic and thyme. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.
Transfer milk mixture to a blender and puree until smooth. Return to pan and stir in scallions. Cover and set aside.
In a large pot, bring 1 inch salted water to a boil. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.
Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.
Drain potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add milk mixture to potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. (The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.) Transfer to a warmed bowl and garnish with parsley.