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Shred 225g of cabbage finely
Chop 2 spring onions very finely
Peel 3.25 lb of rooster potatoes and cut into evenly sized chunks
Steam the potatoes for 10-15 minutes until softened and fully cooked through
In a frying pan, melt a knob of butter with a tablespoon of water
Add the spring onions and cabbage mixture to the pan and cook for 2-3 minutes
Season the cabbage mixture liberally with salt and freshly ground black pepper
In a separate pan, combine the cooked potatoes, 75g butter, and 120ml warm milk
Season the potatoes with salt and freshly ground black pepper
Mash the potatoes with a hand masher until desired consistency is reached
Add the cooked cabbage and spring onion mixture to the mashed potatoes
Mix thoroughly with a wooden spoon until all ingredients are combined
Serve with a knob of butter on top