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
© 1994 Gary Rhodes. All rights reserved.