- 1kg floury potatoes (e.g. Golden Wonder or Kerr’s Pink), washed, peeled and cut into small even chunks
- 100g butter
- 2 medium onions, diced
- ½ head (around 450g) seasonal cabbage washed and finely chopped
- 255ml whole milk, plus extra if necessary (absorbency varies with the potatoes)
- Sea salt and cracked black pepper
- Bring a medium saucepan of water with a pinch of sea salt to the boil over a high heat. Add the potatoes and simmer over a medium heat for 15 minutes or until soft – check with a knife or skewer.
- Drain, then return to the pan to dry out briefly over a low heat and mash well. This is an important step; drying out the potatoes to get rid of excess water will result in a brilliant mash.
- In a saucepan, melt the butter over a low heat, then add the onions, cover and sweat for 10-15 minutes, stirring occasionally and ensuring they do not colour.
- Bring a medium saucepan of water with a pinch of sea salt to the boil.
- Add the cabbage and blanch for 3-4 minutes, strain, then refresh in a bowl of ice-cold water, allowing to cool completely before draining again.
- Squeeze out all the excess moisture from the cabbage.
- Warm the milk in a saucepan over a medium heat, stirring while bringing to the boil.
- Mix the sweated onions into the mashed potato followed by the warm milk, stirring to combine.
- Lastly, add the cabbage. Mix and season to taste.
Recipe taken from My Wild Atlantic Kitchen, Recipes and Recollections by Maura O’Connell Foley