1Steam 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.
2Boil the cabbage in unsalted water until it turns a darker color. Add 2 tbsp butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
3Put 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.
4Add cabbage,scallions, and ham to mashed potatoes, stirring them gently. Serve in individual soup plate. Make an indentation on the top by swirling a wooden spoon. Put 1 tbsp of butter in each indentation. Sprinkle with parsley.