Ingredients
- 4 large russet potatoes (8 to 10 ounces each)
- 1/2 teaspoon olive oil
- 4 tablespoons butter (divided)
- 1/2 cup finely chopped onion
- 2 cups chopped green cabbage
- 1/2 cup shelled edamame
- 3/4 cup milk
- Salt
- freshly ground pepper
- 1 cup shredded sharp cheddar cheese
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