Ingredients
- 1kg Vivaldi potatoes, peeled, chopped
- 40g butter, chopped
- 125ml (1/2 cup) milk, warmed
- 1/4 red cabbage, thinly sliced, pan fried
- 50g brussels sprouts, sliced, pan fried and crispy
- Butter, extra, to serve
Directions
- Step 1 Place the potato in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 25 minutes or until tender. Drain. Return to the pan. Cook over low heat for 2-3 minutes or until dry. Use a potato masher to mash until smooth. Gradually mash in the butter and milk. Season with salt and white pepper.
- Step 2 Stir through cabbage and top with brussels sprouts. Top with extra butter.
Recipe courtesy of taste.com.au
Serving size 4