Steam the potatoes in their skins for 30 minutes. Peel
them using a knife and fork. Chop
with a knife before mashing. Mash
thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk
, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage
in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain
thoroughly before returning it to the pan. Chop into small pieces.
Put the ham
in a large saucepan
and cover with water. Bring to the boil and simmer
for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions
, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup
plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.