By Michael Kachitsa
2-1/2 pounds potatoes (about 6 medium)
peeled and cut into 1-inch pieces
2 cups chopped cabbage
1 large onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, softened
1 cup 2% milk
1) Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes.
2) Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.