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
In a large bowl combine the hot mashed potato with the cooked kale or savoy cabbage and carrots.
In a medium saucepan gently heat the double cream and milk.
Add the spring onions and continue to cook on a low heat until the spring onions have softened and cooked.
Fold the creamy spring onion mixture into the mashed vegetables.
Place in a warmed dish.
Indent the surface of the mixture and pour the melted butter over the top to form a puddle of butter.
Serve.
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