Directions

1. Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Drain well making sure to remove excess water. Add 4 tablespoons butter and cream. Cover and let the butter melt.

2. Meanwhile melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.

3. Mash potatoes and gently stir in the cabbage mixture. Season with salt and pepper to taste. Add Habanero Salsa and mix. Cut the remaining tablespoon of butter into pats. Make small well in top and add remaining butter.