|1 lb • Floury potatoes • peeled and quartered|
|6 oz • Cabbage • thinly sliced|
|1 bunch • Scallions|
|6 oz • Butter|
Simmer the potatoes in lightly salted water for about 15 minutes, until cooked.
Blanch the cabbage in boiling water for one minute. Drain and reserve.
Chop one half of the scallions roughly and the other half finely.
Add the roughly chopped scallions to the drained cabbage and pulse in a blender for 10 seconds.
Drain the potatoes and add 4 ounces of the butter. When the butter has melted, mash the potatoes until smooth and creamy. Stir in the cabbage/scallion mixture. Add the finely chopped scallions and season to taste.
Make a well in the top of the mashed potatoes and fill with the remaining butter.