Place potatoes in stockpot, add water to cover and bring to boil; cook till fork tender (about 15-20 minute) on medium-high heat
While potatoes are cooking, shred cabbage and cut green onions
½ large head cabbage, chopped, 4 green onions, chopped
In a saucepan, add 3 tablespoons butter, shredded cabbage and green onions; season with ½ teaspoon salt and ½ teaspoon black pepper; saute 5 minutes
½ teaspoon salt, ½ teaspoon black pepper
Drain cooked potatoes and return them to the stockpot; lightly mash
Add sauteed cabbage and onion mixture (along with the butter you sauteed them in) into the potatoes
In the same pan you sauteed the cabbage and onions, add 2 tablespoons butter, heavy cream and ½ teaspoon salt; heat till combined; add to potatoes
1 cup heavy cream
Gently fold potato mixture and add salt and pepper to taste; garnish with chopped parsley (optional)
More salt & pepper to taste, parsley, optional
Notes
Do not overcook the potatoes or they'll be mushy - you want a semi-chunky consistencyWhen you mash the potatoes, don't mash them to a pulpIf you don't have cream or heavy whipping cream, you can substitute with milk