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- 2 pounds russet potatoes, unpeeled
- 6 Tablespoons butter, plus more for serving
- 1/2 green cabbage, thinly shredded
- 1 bunch kale (Tuscan or curly), thinly shredded
- 2 large carrots, peeled and grated
- 1/4 cup heavy cream
- 1/2 cup milk
- salt and pepper to taste
View Full Recipe at In Erika's kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1676g | |
| Calories 1668 | |
| Calories from Fat 755 | 45% |
| Total Fat 85.85g | 107% |
| Saturated Fat 53.34g | 213% |
| Trans Fat 0.0g | |
| Cholesterol 236mg | 79% |
| Sodium 768mg | 32% |
| Potassium 5211mg | 149% |
| Total Carbs 207.76g | 55% |
| Dietary Fiber 25.3g | 84% |
| Sugars 29.82g | 20% |
| Protein 31.87g | 51% |
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