|4 (2 to 2 1/2 pounds) Russet Potatoes, peeled and cut into large chunks|
|5 to 6 tablespoons Butter, unsalted|
|3 lightly packed cups Chopped cabbage|
|3 (about ½ cup) Green onions, including the green onion greens (minced)|
|1 cup Milk or cream|
- Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
- Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the cabbage. Cook for 3-4 minutes, or until it is wilted and has given off some of its water. Add the green onions and cook 1 minute more.
- Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the cabbage. Add salt to taste and serve hot.
Source: Simply Recipes.