2 kg Sebago potatoes, peeled, washed, cut into large chunks
3 tsp fine salt
50 g butter, chopped, plus extra 20g, chopped
2 leeks, trimmed, thinly sliced
2 cloves garlic, thinly sliced
2 cups shredded green cabbage
125 ml thickened cream
sea salt flakes and freshly ground pepper to season
- Put potatoes in a large saucepan with salt, and cover with room-temperature water. Bring to the boil over medium heat and cook for 20 minutes or until tender. Drain well and return to pan off the stove.
- Meanwhile, put butter in a large non-stick frying pan over medium heat and cook, stirring, until melted. Add leek and garlic, and cook for about 5 minutes, stirring occasionally, until leek is soft. Stir in cabbage and cook, stirring, for a further 5 minutes or until cabbage has softened. Pour in cream and bring to the boil. Remove from heat.
- Use a potato masher to mash potatoes in the pan until smooth. Add ¾ of the cabbage mixture and stir until combined.
- Spoon mash into a large serving bowl, top with remaining cabbage mixture and scatter over extra butter. Season and serve