This satisfying potato dish goes very well with hearty stews, such as my Guinness Stew. I’ve made it from scratch here, but it’s an excellent way of using up leftover cabbage, winter greens and mashed potato.
Method
1. Peel the potatoes and chop into small, even-sized chunks. Place in a pan, cover with boiling water then crumble in the Knorr Reduced Salt Vegetable Stock Cube.
2. Bring to the boil and cook until the potatoes are tender, around 5–10 minutes. Drain thoroughly, return to the pan, cover then set aside.
3. Meanwhile, finely shred the Savoy cabbage, discarding the tough outer leaves and inner core.
4. Bring a pan of water to the boil, add in the shredded cabbage, bring back to the boil and cook for 1–2 minutes until the cabbage is tender; drain thoroughly.
5. Melt the butter in a small saucepan. Add in the spring onion and fry gently for 1 minute. Add in the milk and heat through gently.
6. Pour the hot spring onion milk into the potato and mash together well. Mix in the blanched cabbage, season with freshly ground pepper and serve at once.
