Celebrating British Food & Cooking
Cooks have been dreaming up ways to use up leftover potatoes and vegetables in different parts of Britain since the humble spud was first mashed.
South of the border we English fry up ours to make bubble and squeak. Across the Irish sea, they make colcannon and in Scotland, they have the curiously named rumbledethumps.
It’s really easy to make, particularly if using leftovers and makes a great side to a winter casserole.
- 21 ounces potatoes peeled, boiled, and mashed, or leftovers
- 14 ounces swede or turnip peeled, boiled, and mashed, or leftovers
- 3 ounces unsalted butter softened, divided
- 9 ounces savoy cabbage or kale finely sliced
- salt to taste
- Pepper to taste
- 1 ounce grated cheddar cheese
- Preheat the oven to 350°F/180°°C/Gas 4. Add the mashed potato and swede to a large mixing bowl and set aside.
- Melt 2 ounces of the butter in a frying pan over medium heat. Add the finely sliced cabbage or kale and cook gently for several minutes until softened but not brown.
- Add the cooked cabbage or kale to the bowl of potato and swede along with the remaining butter and mash together thoroughly. Season with salt and pepper to taste. Potato can soak up salt, so be generous with it to add a good flavor.
- Place the mashed vegetables in an ovenproof baking dish and sprinkle the cheese on top. Cover with a lid or aluminium foil and bake in the oven for about 30 minutes or until heated through.
- Remove the lid and cook for another 5 mins or until golden brown and a little crispy on the top.