2 lbs. potatoes (7 or 8 med.)
6 tbsp. melted butter, divided
1 - 1 1/4 c. hot milk
6-7 green onions, finely chopped
2 c. boiled, shredded green cabbage
2 tbsp. parsley, chopped
1 1/2 tsp. salt
1/4 - 1/2 tsp. black pepper

Pare potatoes and boil until tender. Drain well and mash with 2 tablespoons of the butter. Boil cabbage until tender. Drain well and toss with 2 tablespoons of the butter. Saute green onions in remaining butter and add to the mashed potatoes. Beat until fluffy, adding hot milk as needed. Fold in the cooked cabbage and parsley. Season with salt and pepper. Serves 6-8.

May use less butter. Whenever I serve this, our guests request the recipe. Tastes great the next day, if there are any leftovers.