Savoy cabbage – mashed potatoes

Ingredients for 5 servings:

• 2 ½ kg potatoes, floury, peeled
• salt water
• 1 head of savoy cabbage
• 300 ml milk (whole milk, 3.5%)
• 200 g butter
• 2 cups of cream (kitchen cream or whipping cream 200 ml each)
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a regional specialty from the Ahr Valley

Boil the potatoes in a little salted water until tender and drain. Allow to vent. While the potatoes are cooking, trim the savoy cabbage and remove the thick leaf ribs. Cut the leaves into fine strips. Cook the savoy cabbage in boiling salted water for about 5 minutes. Then refresh in iced water and drain. Mash the hot potatoes in a saucepan using a masher. Add the hot milk and 100g butter and whisk until smooth. If it is too solid, add a little more milk. Season to taste with salt, a little pepper, and nutmeg. Melt the remaining butter in a second saucepan. Toss the savoy cabbage in it and add the cream. Bring everything to a boil and season to taste with salt, pepper, and nutmeg. Add the savoy cabbage to the mashed potatoes and mix well. This mashed potatoes are particularly delicious with a hearty goulash or with regular or wild boar sausages.