Put the potatoes in a small pot and cover with cold water by at least one inch. Add salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes.Drain the potatoes in a colander.
Return the pot to the stove and set over medium-high heat. Melt the butter.Once the butter has melted, add the cabbage. Cook the cabbage for 3-4 minutes, or until wilted. Add the green onions and garlic and cook for 1 minute longer.
Pour in the milk, mix well, and add the potatoes. Reduce heat to medium.
Use a fork or a potato masher and mash the potatoes, mixing them up with the cabbage. Add salt, to taste and serve hot with plenty of butter.
Notes
Even Cooking: Cut the potato into even sizes for uniform cooking.
Potato Choice: Use russet potatoes or Yukon gold for the best results in texture and flavor.
Salted Water: Add salt to the boiling water for cooking the potatoes, enhancing their taste.
Butter Generosity: Use a liberal amount of butter in the mashed potatoes for richness and flavor.
Creaminess: Mash potatoes well and add milk/cream gradually to reach desired consistency.