Ingredients:

  • 2.5 lbs (1.1 kg) floury potatoes, such as Maris Piper or Russet, peeled and quartered
  • 1/2 head of green cabbage (about 1 lb / 450g), finely shredded
  • 4 tbsp (60g) unsalted butter, divided
  • 1/2 cup (120ml) whole milk or cream
  • 1 large leek, white and light green parts only, thinly sliced (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Place the potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
  2. Melt 2 tablespoons of butter in a large saucepan or frying pan over medium heat. Add the sliced leek (if using) and cook until softened, about 5-7 minutes.
  3. Add the shredded cabbage (or kale) to the pan with the leek. Season with salt and pepper. Cook, stirring occasionally, until the cabbage is tender, about 8-10 minutes. Add a splash of water if needed to prevent sticking.
  4. Return the drained potatoes to the pot. Mash thoroughly with a potato masher or ricer until smooth.
  5. Heat the milk or cream in a small saucepan until warmed. Stir the warm milk/cream, the cooked cabbage/kale mixture, and the remaining 2 tablespoons of butter into the mashed potatoes. Season to taste with salt and pepper.
  6. Garnish with fresh parsley (if using) and serve hot.