8 lg. potatoes, peeled and quartered
1/2 head curly cabbage, shredded (can be found in Chinese vegetable section of produce)
3 lg. carrots, peeled and shredded
6 tbsp. butter
1/2 c. milk
Salt, pepper to taste

Boil potatoes until fork tender. While potatoes are cooking, in separate pan, barely cover cabbage and carrots with water. Bring to boil, cover and cook 15 minutes. When potatoes are cooked, add butter, milk, salt and pepper and mash coarsely. Drain all but about 2 tablespoons of water from cabbage and carrots. Add carrots, cabbage and reserved liquid to potatoes and mix gently. Adjust seasoning, if necessary.