In a large pot, cook the potatoes in salted boiling water until tender. Drain.
Meanwhile, in a large skillet, soften the green onions and cabbage in the butter. Add the cream and milk. Season salt and pepper. Bring to a boil. Cover and simmer gently for about 20 minutes or until the cabbage is tender.
With a masher, coarsely crush the potatoes. Strain the cabbage over the potatoes to get all the cooking juices. With an electric mixer, purée until smooth. Add milk or cream, if necessary. Add the cabbage and stir with a spatula. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.