Wash hands with soap and water.

Scrub potatoes, but do not peel. Cut into quarters. Cook in boiling water or steam until tender, about 15 to 20 minutes.

While potatoes cook, heat butter or margarine in a large skillet over medium high heat. Add onion and cook until it becomes clear, about 3 to 5 minutes.

Add cabbage and cook, stirring occasionally, until cabbage begins to brown, about 4 to 6 minutes.

Reduce heat to low. Add milk, salt, and pepper. Cover and cook until cabbage is tender, about 6 to 8 minutes.

Drain potatoes. Add cabbage mixture to potatoes. Mash with a potato masher or large fork to reach desired texture. Serve warm.

Use any all-purpose potatoes such as yellow or white. Russet potatoes are also good but you may want to peel through the rough skin after scrubbing them.