|Potatoes||6 Medium, peeled and quartered|
|Shredded cabbage||4 Cup (64 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Snipped parsley||1 Tablespoon|
Cook potatoes in large amount of boiling salted water till tender, about 20 minutes.
Meanwhile cook cabbage and onion together in small amount of boiling salted water for 15 minutes; drain.
Mash potatoes using electric mixer.
Beat in butter and as much milk as necessary to make fluffy.
Add salt and pepper.
Stir in cabbage and onion.
Top with parsley.