5 russet potatoes; small to medium sized peeled and cut into cubes
1-cup milk warmed on stove; low fat milk works well
1-½ sticks of butter
1 small onion diced
½ head of napa cabbage cored and cut into bit size pieces
Chopped parsley leaves, for garnish
Butter for garnish
- Add cubed potatoes to a pot of salted water on med-high heat. Bring to a boil and boil potatoes in salted water for 10 minutes (or until fork tender). Drain and then mash thoroughly using mixer. Add 2 or 3 tablespoons of butter and the warm milk; continue mashing to desired consistency. Add salt and pepper to taste.
- Add 1 stick of butter to large sauté pan; add onion to pan and cook until tender and transparent; about 10 minutes; add cabbage to pan and cook until cabbage becomes a darker color and is tender-crisp; another 10 minutes.
- Add the cooked cabbage and onion mixture to mashed potatoes, stirring them in gently. Serve in individual bowls. Make an indentation on the top and add a pat of butter into each indentation. Sprinkle with parsley.