Irish Colcannon Cabbage and Potato Salad

This is a very comforting hot potato salad.
It's made with cabbage and rich creamery butter!

Ingredients:
2 pounds small red potatoes, scrubbed and cut in half
4 tablespoon butter
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup milk
1 teaspoon salt or to taste
1/4 teaspoon pepper

Directions:
Bring 1 inch of water to a boil in a Dutch oven.
Place potatoes in a steamer basket and steam, covered,
until just cooked through, about 15 minutes.
Transfer to a large bowl and cover to keep warm.
Meanwhile, heat butter in a large skillet over medium heat.
Add onion and cook until translucent, about 2 minutes.
Add cabbage and continue cooking, stirring occasionally,
until the cabbage begins to brown, about 5 minutes.
Reduce heat to low. Stir in milk, salt and white pepper;
cover and cook until the cabbage is tender, about 8 minutes.
Add the cabbage mixture to the potatoes.
Mash with a potato masher to desired consistency.