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VegaTeam, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons.
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Ingredients
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1kg potato, well scrubbed (cut any large ones in half)
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100g butter
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140g sliced back bacon, finely chopped
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1 small Savoy cabbage, finely shredded
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150ml double cream
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Method
- Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
- Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
- Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.
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