6 med. potatoes (about 2 lbs.)
1/2 sm. head green cabbage, shredded (about 3 c.)
6 scallions (with tops), chopped
1/4 c. water
1/8 tsp. salt
1/2 c. milk
1/4 c. butter, softened
1 tsp. seasoned salt
Dash of pepper
butter

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 30 to 35 minutes; drain. Heat cabbage, scallions, water and 1/8 teaspoon salt to boiling; reduce heat. Cover and simmer until crisp-tender, 5 to 10 minutes; drain.

Mash potatoes until no lumps remain. Beat in milk in small amounts. Add 1/4 cup butter, 1 teaspoon seasoned salt and the pepper; beat until potatoes are light and fluffy. Stir in cabbage and scallions; dot with butter. Serves 6.