The "perfect" recipe, according to The Guardian
- 700g floury potatoes (eg, golden wonder, kerr’s pink, rooster or, if none of those are available, maris piper)
- 150g kale or savoy cabbage
- 6 spring onions
- 75g butter, plus extra to serve
- 125ml whole milk, or single cream
- Salt and black pepper
- Scrub the potatoes clean, then put them into a large saucepan, with the larger spuds at the bottom. Cover with cold, salted water and bring to a boil, then simmer for about 15 minutes, until just soft but not cooked through. Tip out two-thirds of the water, cover and simmer until the potatoes are cooked through – keep an eye on the pan to make sure it doesn’t boil dry.
- Blanch the greens in salted, boiling water, until tender but not overly soft. Drain and finely chop with the spring onions (or blitz briefly in a food processor until chopped, but not pureed).
- Once the potatoes are done, drain and put them back in the hot pan. Cover with a tea towel and leave to steam for five minutes. In the meantime, melt the butter and bring the milk or cream to a simmer; keep both warm. Put a serving dish into a warm oven or fill with boiling water.
- Peel the potatoes, holding them in a tea towel to protect your hands, then mash or pass through a ricer. Beat in the melted butter, followed by the milk, until the mash is of a consistency you like.
- Stir in the greens and season to taste. Spoon into the warmed dish, top with a big knob of butter and serve immediately.