Ingredients
- 2 lbs potatoes of choice washed well and cut into large chunks (I used sierra red because I love the flecks of red skin in the dish)
- 2 whole cloves of garlic peeled, not minced
- 4 tbsp good quality butter cubed. Plus more for serving
- 1 tbsp avocado oil
- 1 large leek white and light green parts only, sliced thinly
- 1/2 head cabbage sliced thinly
- 3 spring onions sliced thinly including the green bits
- Salt to taste
Instructions
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Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins. Once cooked, drain in a colander
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While potatoes are cooking, heat the avocado oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat
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Pop the drained potatoes back into the medium pot, add in the cubed butter, the cooked greens mixture and the chopped spring onions. Mash with a potato masher until really smooth and creamy. Add salt to taste and serve hot with a small indentation in top and a small knob of butter popped in there
Source : allrecipes.com
