- Preparation and cooking time
- Total time
- Ready in 35 - 40 mins
- Serves 6
- 1kg potato, well scrubbed (cut any large ones in half)
- 100g butter
- 140g sliced back bacon, finely chopped
- 1 small Savoy cabbage, finely shredded
- 150ml double cream
- STEP 1
Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
- STEP 2
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
- STEP 3
Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.