Summary

Ingredients

• 2 ½ kg potato (s), floury, peeled
• Salt water
• 1 head savoy cabbage
• 300 ml milk (whole milk, 3.5%)
• 200 g butter
• 2 cups cream (kitchen cream or whipped cream 00 ml each)
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Cook the potatoes in a little salted water and drain. Let it evaporate.
2. While the potatoes are cooking, clean the savoy cabbage and remove the thick leaf veins. Cut the leaves into fine strips. Cook the savoy cabbage in boiling salted water for about 5 minutes. Then rinse in ice water and drain.
3. Now grind the hot potatoes finely in the pot with a masher. Add the hot milk and 100 g butter and stir until smooth with a whisk. If it is too firm, add a little more milk. Season with salt, a little pepper and nutmeg.
4. Now melt the remaining butter in a second saucepan. Swirl the savoy cabbage in it and add the cream. Bring everything to the boil and also season with salt, pepper and nutmeg. Now add the savoy cabbage to the puree and mix everything well.
5. This puree tastes particularly good with a strong goulash or with normal or wild boar sausages.