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Buttery mashed potato folded through with soft cabbage and scallion. The whole point is the well of melted butter in the middle.
Peel and cut the 900 g potatoes into even chunks and boil in salted water for 15 to 18 minutes until completely soft.
Shred the 300 g cabbage finely and simmer it in a splash of the milk for 6 to 8 minutes until soft, then drain, keeping the milk.
Warm the reserved milk with the sliced scallions over low heat for 2 minutes just to take the rawness off.
Drain the potatoes well, return them to the dry pot over low heat for 1 minute to steam off excess moisture, then mash with 6 tablespoons of the butter and the warm milk and scallions until smooth.
Fold the cooked cabbage through, season with the salt and pepper, and pile it into bowls with a well pressed into the top. Melt the last 2 tablespoons butter and pour it into the well before serving.
