My dad's version uses scallions and leeks, but you may use cabbage or kale if you prefer.
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- large potatoes, cut into chunks
- 4 Tbsp
- salted butter, plus 2 tbsp
- 2/3 c
- scallions, finely chopped
- salt and pepper
1Cook potatoes in a large pot of boiling water for 15-20 minutes. Drain well and mash with a potato masher until smooth and velvety. Season to taste with salt and pepper, add 4 Tbsp butter and cream together. Stir well. The mashed potatoes should be creamy. Keep them warm.
2Cut leeks into chunks. Cook in small skillet, add remaining 2 Tbsp butter and cook until just done.
Pour leeks and cooking butter into potatoes and mix well. Mix in scallions. Mix well again.
Season well with salt and pepper.
3Serve along side beef roast or pot roast or even some lamb.