This is lovely as a totally vegetarian dish – perhaps with a poached egg on top – or a great accompaniment for Boiled Bacon with a parsley sauce or Home-made Pork Sausages with Onion Gravy. You can use kale, or white or green cabbage.


  • 450 g (1 lb) potatoes, peeled
  • 450 g (1 lb) kale or cabbage, shredded
  • 2 small leeks or spring onion tops, chopped
  • 150 g (5 oz) unsalted butter
  • Salt and freshly ground black pepper
  • A pinch of ground mace
  • 150 ml (5 fl oz) milk or single cream


Boil the potatoes in salted water until cooked, about 20–25 minutes depending on size. Drain off all the water and replace the lid. Shake the pan vigorously which will start to break the potatoes, then mash them until light and fluffy. Blanch the shredded kale or cabbage in boiling water for 2–3 minutes until softened but not coloured. Drain well. Fry the chopped leeks or spring onion tops in 25 g (1 oz) of the butter for a few minutes until softened, then add the cabbage and continue to cook for a few more minutes. Add the potatoes with the salt, pepper, ground mace and milk or cream. Melt the remaining butter and add it to the mix. Heat through, check for seasoning with salt and pepper, and serve.