Buttery Mashed Potato with Savoy Cabbage, Onion and Roasted Garlic
Wonderfully buttery potato absolutely full to bursting with Savoy cabbage, a little onion and lots of mellow roasted garlic. A really indulgent and comforting treat
1 large bulb of garlic
1 kg potatoes
750g Savoy cabbage
250 ml milk
salt and pepper
Do not peel or divide up the bulb of garlic, just wrap it in foil, put in the oven set at 180c or thereabouts and bake for 50-60 minutess. Put it to one side to cool without opening the foil.
Peel the potatoes and quarter them if large. Boil in salted water until a knife will glide in and out easily, about 20 minutes.
Shred the cabbage removing any tough outside leaves and all the thick stalk
Put the cabbage in a large saucepan with the milk, bring up to the boil then turn it down and simmer with a lid on until tender, about 3-4 minutes. You may have to stir the cabbage around so that it cooks evenly.
Remove the garlic from the foil and squeeze all the soft pulp from each clove onto a saucer and squash to a puree with a fork.
Mash the potato well then add the butter, garlic puree and just a little of the cabbage's milk. Season generously with salt and pepper, mash again and then stir in the cabbage.
Roasting garlic produces a mellow and gentle flavour which doesn't taint your breath.
After mashing the garlic with a fork to a puree, add a little of the cabbage milk to it. This will make it
easier to mix it evenly into the potato.
The easiest way to keep mashed potato free of lumps is to mash it very thoroughly before adding butter or milk. Take care with this because quite a bit of milk will cling to the cabbage, softening the potato more than you expect. You can always add more butter or milk at the end.