1 lb. Idaho potatoes, peeled and cut into chunks
1 yellow onion, thinly sliced
1 green cabbage, thinly sliced
1 Tbs. minced garlic
5 Tbs. butter
1/2-3/4 cup light cream
1 Tbs. chopped parsley
salt and pepper

Place potatoes and a pinch of salt to a pot with enough water to just cover. Place on the stove and bring almost to a boil.
Turn down to a simmer. Meanwhile, heat 2 Tbs. butter in a large sauté pan over medium heat. Add onions and cook until golden brown. Add garlic and cook another 2 minutes. Add the cabbage and cook another 8-10 minutes. At this point, the potatoes should be just breaking apart (if not turn off the heat under the cabbage). Drain the potatoes, reserving 1 cup of the liquid. Add the liquid to the cabbage and cook until the cabbage is tender. Mash the potatoes, adding the cream and the remaining butter (I like lots of butter in this).
Add the cabbage and parsley to the potatoes.
Adjust with salt and pepper to taste. Enjoy!