Preparation:
1. Tie thyme sprigs with twine or in a cheesecloth bag.
2. In a small saucepan combine milk, garlic and thyme, bring to a simmer over medium heat; reduce to low and let simmer gently until garlic is soft, 5-10 minutes. Discard thyme.
3. Transfer milk mixture to a blender and puree until smooth. Return to pan and stir in scallions. Cover and set aside.
4. In a large pot bring 1 inch salted water to a boil. Add cabbage, cover and cook until very tender, 8-10 minutes; drain well.
5. Meanwhile place potatoes in a large saucepan and cover with cold salted water; bring to a boil, reduce heat to medium and cook, covered until tender 10-15 minutes.
6. Drain potatoes and return to pan, mash.
7. Gradually add milk mixture stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed serving bowl and garnish with parsley
Notes: The potatoes can be prepared up to 1 hour ahead of time and kept warm, covered, over a larger pan of barely simmering water. | 