- 1kg potato, well scrubbed (cut any large ones in half)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g sliced back bacon, finely chopped
- 1 small Savoy cabbage, finely shredded
- 150ml double cream
Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.
Simply heat a knob of butter and cook the remaining finely shredded cabbage for 5 mins, so it's still just a little crunchy.