Ingredients
675g/1½lb plain mashed potato, still hot 225g/8oz kale or savoy cabbage, cooked and chopped 225g/8oz carrots, peeled, cooked and roughly mashed 125ml/4fl oz double cream 125ml/4fl oz milk 6 spring onions, sliced 55g/2oz butter, melted
Method
1. In a large bowl combine the hot mashed potato with the cooked kale or savoy cabbage and carrots. 2. In a medium saucepan gently heat the double cream and milk. 3. Add the spring onions and continue to cook on a low heat until the spring onions have softened and cooked. 4. Fold the creamy spring onion mixture into the mashed vegetables. 5. Place in a warmed dish. 6. Indent the surface of the mixture and pour the melted butter over the top to form a puddle of butter. 7. Serve.
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