1kg potato,
100g butter
140g finely sliced onion
half small Savoy cabbage, finely shredded
150ml double cream
Boil the potatoes for 20 minutes.
Heat a quarter of the butter in a saucepan, then fry the onion until just starting to turn gold, then add cabbage and cook for a further 5 mins. Turn off the heat and set aside. Drain potatoes in a colander. Mash potato until smooth.
Heat cream with remaining butter and, when almost boiling, beat into the potato. Add onion and cabbage to potato and mix. Season with salt and pepper.
