1kg sebago potatoes, peeled, coarsely chopped
80ml hot pouring cream
80g butter, softened
300g medium onions, finely chopped
1 clove garlic, crushed
350g savoy cabbage, finely shredded
Boil, steam or microwave potato until tender; drain.
Mash potato, cream and half the butter in a medium bowl until mixture is smooth.
Melt remaining butter in a large frying pan; cook onion and garlic, stirring, until onion softens.
Add cabbage; cook, stirring, for about 2 mins or until cabbage just wilts. Gently fold potato mixture into cabbage mixture.