Cook the potatoes in rapidly boiling salted water until tender. Drain well.
At the same time, cut out the big stalks from the cabbage, shred the leaves and blanch for 2–3 minutes in rapidly boiling salted water. Refresh in cold water and drain thoroughly, squeezing out all the moisture you can.
Mash the potatoes dry and mix the cabbage in while the mash is still warm, seasoning