Smashed potatoes and savoy with crème fraîche and chives
Vegetarian mains
Smashed potatoes and savoy with crème fraîche and chives
This rustic-looking version of classic mashed potatoes is rich in texture with lightness from the cabbage and chives and a tangy freshness from the crème fraîche. You needn't stick with Savoy cabbage here – any greens from spinach through to kale would work a treat.
Ingredients
- 500g potatoes, peeled and diced
- 1 tbsp oil for frying, e.g. vegetable or sunflower
- 25g butter
- 1 large or 2 small onions, finely sliced
- ½ large Savoy, shredded, tough core and ribs removed
- 4 tbsp crème fraîche
- handful fresh chives, chopped
- salt and pepper
Method
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Step 1
Cook the potatoes in a pan of salted water until tender, about 12 minutes.
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Step 2
Meanwhile, heat the oil and butter in a large frying pan. Add the onion. Fry on a low heat for 5 minutes, stirring now and then.
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Step 3
Add the Savoy, season and cook for 8 minutes, stirring often, until softened. Add a splash of water now and then if it looks like it might catch.
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Step 4
Drain the potatoes. Lightly mash them. Stir into the cabbage and onion. Add the crème fraîche and chives and gently stir. Check the seasoning.
