← Nouns Cooking · British & Irish

Ingredients

• 1.2 kg floury potatoes, peeled and cut into chunks
• ½ Savoy cabbage (or 200 g kale), finely shredded
• 4 Spring onion, finely sliced
• 200 ml whole milk
• 80 g butter, plus extra to serve
• Salt
• Black pepper

Method

1. Boil the potatoes in salted water for 15–20 min until a knife slides in with no resistance.
2. Meanwhile, melt a third of the butter in a frying pan over medium heat, add the cabbage with a splash of water and cook for 5 min, stirring, until bright green and just tender.
3. Warm the milk with the spring onions in a small pan for 3 min so they soften and flavour the milk.
4. Drain the potatoes and let them steam dry for 2 min. Mash with the remaining butter and the hot milk until fluffy, then fold through the cabbage and season well.
5. Pile into a warm dish, make a dip in the top and drop in an extra knob of butter to melt into a golden pool.

Tips

• Leftovers make great potato cakes: shape, dust in flour and fry until crisp.
• Fry a few rashers of bacon and crumble them in if you are not cooking vegetarian.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver Great British Chefs