Smashed potatoes and savoy with crème fraîche and chives

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Vegetarian mains

Smashed potatoes and savoy with crème fraîche and chives

Side Serves 3 30 min
This rustic-looking version of classic mashed potatoes is rich in texture with lightness from the cabbage and chives and a tangy freshness from the crème fraîche. You needn't stick with Savoy cabbage here – any greens from spinach through to kale would work a treat.


  • 500g potatoes, peeled and diced
  • 1 tbsp oil for frying, e.g. vegetable or sunflower
  • 25g butter
  • 1 large or 2 small onions, finely sliced
  • ½ large Savoy, shredded, tough core and ribs removed
  • 4 tbsp crème fraîche
  • handful fresh chives, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Cook the potatoes in a pan of salted water until tender, about 12 minutes.
  • Step 2

    Meanwhile, heat the oil and butter in a large frying pan. Add the onion. Fry on a low heat for 5 minutes, stirring now and then.
  • Step 3

    Add the Savoy, season and cook for 8 minutes, stirring often, until softened. Add a splash of water now and then if it looks like it might catch.
  • Step 4

    Drain the potatoes. Lightly mash them. Stir into the cabbage and onion. Add the crème fraîche and chives and gently stir. Check the seasoning.

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