• 2 lbs Potatoes
• Boiling Water
• 3 teaspoons Salt
• 4 cups Shredded Green Cabbage
• 1 1/2 cups Finely Sliced Green Onions
• 1/3 cup Milk
• 1/2 cup Butter or Margarine
• 1/4 Teaspoon Pepper

1. Pare potatoes: cut each into eighths
2. In 1/2 inch boiling water in medium saucepan, cook potatoes, covered, with 1 teaspoon salt 15 to 20 minutes, or until fork-tender. Drain potatoes. Return to saucepan; heat slowly several minutes, to dry out.
3. Meanwhile in 1 1/2. inch boliing water in medium saucepan, cook cabbage, covered, with 1/2 teaspoon salt 8 to 10 minutes, or just until tender. Drain.
4. Also, heat green onions with milk and 1/2 teapoon salt. Bring to boiling; reduce heat, and simmer gently 10 minutes. Drain green onions, reseving milk.
5. In a large bowl of electric mixer, at medium speed, beat potatoes with 2 tablespoons butter, 1 teaspoon salt, and the pepper. Beat in green onions and enough reserved hot milk to make potatoes light and fluffly.
6. Stir in cabbage, combine well.
7. Spoon into serving dish. Make depression in center; fill with rest of butter.

A creamy mashed potatoes dish you can make with kale or cabbage.