Instructions
2-21/2 pounds russet potatoes
2 tablespoons salt
6 tablespoons butter
3 cups chopped cabbage
5 green onions, chopped
1 cup whole milk or cream
Peel and cut potatoes in chunks. Cover with cold water, add salt, cover and bring to a boil. Cook until potatoes are tender. Drain, return to pot and mash. Melt butter in a skillet and cook cabbage until tender. Add onions and cook for 5-6 minutes. Add cabbage to potatoes; then add milk and mix well. Adjust seasonings. Dollop with a pat of butter to serve.
