- 2 lbs Potatoes, cut into large chunks
- 2 Cloves of Garlic
- 4 tbsps Butter
- 1 tbsp Avocado Oil
- 1 Large Leek
- 1/2 Head of Cabbage
- 3 Spring Onions, sliced thinly
- Salt to Taste
Add the cubed potatoes and garlic cloves to a medium pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil. Boil until cooked, about 15-20 minutes, then drain in a colander.
While potatoes are cooking, heat avacado oil in a saucepan. Once hot, add the leeks and cabbage and cook until most of the liquid has been absorbed, about 4 minutes. Remove from heat.
Add the drained potatoes into the medium pot, add the cubed butter, cooked greens mixture and spring onions. Mash with a potato masher until smooth and creamy. Add salt to taste.