Prepare potatoes by cleaning and peeling them. Cut into 1-1/2" chunks. Place potato chunks into 5 qt pot filled with cold water. Give enough space at the top of the pot to allow for boiling without overflow.
Bring to a boil over high heat. When the water begins to boil, add 3 Tbsp of kosher salt and reduce heat to medium high. Take care to not allow the water to overflow. Boil 10-12 minutes based on the size of your potatoes, stirring occasionally. Drain and place potatoes in a bowl.
Add butter, milk and salt. Beat on low speed with a hand mixer until all ingredients are combined. Turn mixer to high for 30 seconds or until potatoes reach the consistency that you prefer. Serve warm.
Starting the potatoes in cold water insures that the potatoes cook evenly.
This recipe I developed about 10 years ago. We ate it on a pretty regular basis served with "sizzled" kielbasa and mashed potatoes. When my daughter was born and was nursing, I stopped making it because it would hurt her little tummy and totally forgot about it. I am excited to bring it out of the vault and add it to meal rotation again. It tastes amazing with sour cream or plain Greek yogurt and mashed potatoes.
Heat olive oil in a large dutch oven over medium heat. Cut onions into large dices. Saute onions in olive oil with 1/2 tsp salt until softened.
Meanwhile, prepare the cabbage. Remove outer leaves from the head of cabbage. Cut into quarters and then cut at an angle to remove the core.
Cut cabbage into 1" slices and add to the dutch oven with the onions. Stir to combine and break up the cabbage. Add 1 tsp salt and 1/4 cup of water. Cover to allow to steam. Cook for 15 minutes. Serve as a side dish.
If you add 1/2 cup of water instead of just the 1/4, there will be a little more liquid goodness when you spoon it over mashed potatoes.