50mins
900g Scotty Brand Kestrel Potatoes
1 small green cabbage
6 tbsp butter
32g chives
Salt and freshly ground black pepper
240ml milk
130g grated cheddar cheese
Peel the potatoes and cut into quarters. Core the cabbage and chop coarsely. Put the potatoes and cabbage in separate pans and cover with lightly salted water.
Bring each pan to a boil, reduce heat to simmer, and cook until each vegetable is very tender. Drain.
Mash the potato with butter, adding enough milk to create a smooth texture. Stir in chives and cabbage and add salt and pepper, to taste.
Place in buttered baking dish, and sprinkle with grated cheddar. It can be baked now or refrigerated overnight at this point.
Bake at 350°F/180°C or Gas mark 4 for 15-30 minutes, until the cheese is melted and the dish is completely heated through
