Ingredients:
4 potatoes
1/4 cabbage, shredded
60g butter
1/2 cup chopped spring onions
2/3 cup warm milk
1 tablespoons chopped fresh flat-leaf parsley
ground black pepper, for taste
Method:
Pressure-cook potatoes. Peel skin. Mash with a fork. Cook cabbage in boiling water for 10 minutes. Drain well. Melt butter in large pan, add cabbage and spring onions and cook for a couple of minutes. Combine the cooked cabbage mixture with the mashed potatoes. Add enough warm milk to give it a creamy consistency. Season with pepper and parsley.
Serve with crusty white/brown soda bread. Serves 4.
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