Instructions: Cut the potatoes into bite sized chunks. Rinse and drain. Put in pot with cold water. Bring to boil. Cook about 10 to 15 minutes - 3 to 5 minutes shy of thoroughly cooked. Add the cabbage to the potatoes - continue cooking until cabbage and potatoes are done. Drain and smash with butter or margarine and hot milk, or quantities to taste, then season with salt and pepper. Add dill if you like.

NOTES : Wonderful with russet potatoes, 1/4-inch sliced Brussels sprouts, non-fat half and half and unsalted butter. Smash until chunky. Serve hot.

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