Peel your potatoes and place them in the largest pot you own. Cover with cold water, making sure the pot isn’t overcrowded. Rinse the potatoes a few times until the water runs completely clear. This removes excess starch and gives you fluffier mash. Salt the water well, cover with a lid and bring to a boil. Once boiling, remove the lid to release steam, reduce to a low simmer, cover again and cook for around 25 minutes or until tender. Drain in a colander and leave it sitting in the sink for a few minutes to let the steam escape. Return the potatoes to the pot and cover with a clean tea towel. This absorbs excess moisture and makes them extra fluffy.

While the potatoes cook, slice your leek and cabbage. Steam the cabbage in the microwave for about 4 minutes. It keeps its colour better than boiling. In a large pan, heat 1 tbsp olive oil. Add the chopped bacon and leek and cook for 10 to 12 minutes, stirring regularly. You want the bacon fat to render and the leeks to soften, but not crisp. Add the steamed cabbage and 25g butter, then cook for another 10 to 12 minutes or until everything is soft, buttery and fragrant.

In a small pot, gently heat 100g butter with 100ml milk until melted. Remove the tea towel from the potatoes and mash until smooth and lump free. Pour in the warm milk and butter mixture and mix with a large fork until fully combined. Season generously with fine salt and white pepper. It can take more seasoning than you think, so taste as you go.

Warm the bacon, leek and cabbage mixture if you made it ahead. Fold it through the mash until everything is evenly combined. Serve with an extra knob of butter melting on top and a crack of black pepper.