Serves 6

1.5 Lbs Russet Potatoes, Peeled and Cut into Chunks

100 Grams Savoy Cabbage, Cut into Thin Strips about 1-2 Inches Long

100 Grams Kale Leaves (No Stems), Chopped into Small Pieces

1 Large Leek (Just the Pale Green and White Parts), Cleaned and Chopped

175 Grams Unsalted Butter

4-5 Spring Onions, Finely Chopped

1-2 tsp Salt (To Taste)

1/2 tsp White Pepper

250ml Half and Half or Full Fat Milk

In a large pot of boiling water cook the potatoes until tender. Once cooked, drain and return to the pot to steam under a lid. At the same time, in a separate pot of boiling salted water, cook the cabbage and kale for 4-6 minutes until just tender. Drain and set aside.

While the potatoes and cabbages are cooking, heat a pan over medium heat and melt 75 grams of the butter. Add in the leeks and sauté for 4-5 minutes until softened. Add in the spring onions and season with salt and pepper. Transfer the leek mixture to the cabbage/kale bowl.

In that same pan add the rest of the butter and melt over medium heat until golden brown - do not allow the milk solids to burn, keep an eye on the pan and swirl every once in a while. Once brown and nutty, remove from heat.

Press your potatoes through a ricer (or mash by hand). Add in the cabbage, kale and leek/onion mixture as well as the brown butter and the milk or cream.

Stir together and serve hot. Check for seasoning and adjust as necessary.