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Put some Yukon Gold potatoes into cold water and bring to a boil
Once boiling, salt the water and boil until tender
Remove the core from the cabbage and finely chop
Finely chop the spring onions, reserving a couple for topping
Add half a stick of butter and the green onions to a pan, cook for a couple minutes
Add the chopped cabbage, season with salt and pepper, and cook until soft and wilted, about 10 minutes
Drain the potatoes and let them steam dry under a tea towel
Add heavy cream to the cooked cabbage
Rice the potatoes and add them directly to the cabbage mixture, mixing well
Adjust seasoning with salt if needed
Plate up, topping with a pad of salted butter and the reserved spring onions