• 4 pounds Yukon gold potatoes, peeled and evenly diced
• 1/4 cup green onions, washed and sliced
• 1 head cabbage, cored and sliced thin
• Salt and pepper to taste
• 1/4 pound butter
• 1/4 cup buttermilk
• 1/4 pound cream cheese

Boil potatoes in salted water, 2 inches above the potatoes, until fork tender. Preheat a sauté pan to medium heat and slowly heat the cabbage, buttermilk and cream cheese. Drain the potatoes and add the cabbage-buttermilk mixture. Mix using a potato masher or an electric mixer. Do not over-mash the potatoes; they will become sticky and wet

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