Method
Place potatoes in large pot and cover with water over medium high heat. Bring to a simmer and cook potatoes until tender. Drain water. Add butter, cream and milk to hot potatoes. Mix together while mashing, reserve. In a sauté pan melt butter over medium heat. Add onions and cabbage, sauté until tender. Add sautéed cabbage/onion mixture to mashed potatoes and mix. Season with salt and pepper. Stir in fresh chopped parsley. Serve as an accompaniment for corned beef or as a delicious side dish.

Makes: 4 - 6 Servings

Chef Larry's Notes
For creamier potatoes, increase the amount of milk.

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