I just used 1 head of cabbage, cut into quarters, cut out each core section, slice each quarter, done.

Add the potatoes to a pot and cover with 1-2 inches of water, bring to a boil and cook until fork tender, about 15-20 minutes. In another pot, add the shredded cabbage, cover with water and bring to a boil, cook for 10 minutes or until tender. What I did was turn on heat to the potatoes, then after 10 minutes, turn on the heat on the cabbage, when the potatoes are fork tender, the cabbage will be done as well. Or you can pressure cook the potatoes, and there is a link to those instructions in the Recipe Notes.

Drain the potatoes and mash, drain the cabbage. Warm the milk in a small saucepan.

Heat a large non stick pan and melt the butter. When the butter is hot, add the cabbage and spring onion.

Stir to mix and cook for 1 minute. You are warming this through, not really intending to cook the spring onion.

Add the potatoes and mix, add just enough of the warmed milk to make a creamy texture. Season with black pepper as desired. I used half the milk first and mixed, then added the rest of the, perfect consistency.