January 21, 2015


Large Potatoes - 8
Curly kale or cabbage - 1 pound or 450 gms
Spring Onions - 6
Creamy milk - 75 ml
Butter - 2 tbsp
Salt and pepper


  • Cook the potatoes and mash them thoroughly.
  • Cook the chopped kale or cabbage, preferably in bacon stock.
  • Chop the onions and simmer in milk until soft.
  • Add the cooked onions, milk and the butter to the potatoes and beat well, gradually beating in the finely chopped kale.
  • Season generously with pepper and salt.
  • Serve with additional melted butter.

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