Ingredients
- 500 g floury potatoes (maris piper, yukon gold or bintje), peeled and cut into large pieces
- 500 g kale or kale, chopped
- 75g butter
- 1 onion
- 10 cl of whole liquid cream (optional)
- 1/4 teaspoon ground nutmeg
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salt and freshly ground pepper
Preparation
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Place the potatoes in a large pot of salted water. Bring to the boil, reduce heat to medium and cook for 25 minutes or until very tender.
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Pour water into a saucepan 2.5 cm high. Bring to a boil, then add the cabbage. Bring to the boil again, then reduce the heat to medium-low and cook for 20 or 25 minutes, until the cabbage is tender, adding very hot water if necessary. If you have chosen kale, reduce the cooking time by 5 minutes.
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Melt half the butter in a small skillet over medium heat. Add the onion and cook, stirring, for 10 to 12 minutes until golden brown. Reserve.
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Drain the potatoes, return them to the pan and mash them until smooth with a potato masher. Add the cabbage, onion, remaining butter and cream if desired. Season with salt and pepper, then flavor with nutmeg. Enjoy.
