This recipe is adapted from Darina Allen's Ballymaloe Cooking School CookbookIB
3 large baking potatoes
1/2 head of cabbage
2 garlic cloves, slightly crushed
1 cup milk*
salt and pepper
Peel potatoes and cut into quarters. Put in a large pot and cover with water. Add some salt. Cover, and while the water is coming to a boil, remove the core from the cabbage and shred thinly. When shredded, add to a steamer basket suspended over the boiling potatoes. If you do not have a steamer set-up like this, you can steam in the microwave in a covered bowl with a very small amount of water. In the meantime, put the milk in a small saucepan with the garlic and warm over medium-low heat. Keep an eye on the cabbage--it will likely be tender before the potatoes are done. When the cabbage is tender, toss with salt, pepper, and butter. When the potatoes are done, drain and mash with the warm milk. Add salt and pepper. Stir in the cabbage and add a little more butter. Yum!
*I only keep skim milk in the house, but I had a small amount of whipping cream, so I mixed the two. Use whatever milk you usually use for mashed potatoes.