Name: Smashed Potatoes, Cabbage, Crème Fraîche and Chives
Yield: Serves 4–6 as a side
Ingredients: 50 g butter; salt and black pepper; 2 tsp Dijon mustard; 3 tbsp finely chopped chives; 1 green cabbage, such as Savoy or January King, tough core and ribs removed, finely shredded; 125 ml crème fraîche; 1 kg potatoes, peeled and chopped; 1 tbsp sunflower or light olive oil; 1 medium leek, shredded

Preparation info

Serves
4–6
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A versatile and indulgent dish of potatoes and greens, which you could serve with sausages, chops or steak, or just some grilled or pan-fried Portobello mushrooms for a quick mid-week dinner.

Ingredients

1 kg potatoes, peeled and chopped
50 g butter
1 tbsp

Method

Put the potatoes in a pan of cold, salted water. Bring up to the boil and cook until tender, about 8–12 minutes, depending on size. Once cooked, drain, leave in the colander for a couple of minutes to let the excess heat evaporate, then tip them back in the pan. Mash them coarsely, leaving them a little chunky.

While the potatoes are cooking, melt the butter with the oil in a large fryi

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