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1
Scrub the potatoes, put them in a saucepan of cold water, add a good pinch of salt, and bring to a boil.
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2
When the potatoes are half-cooked after about 15 minutes, strain off two-thirds of the water, replace the lid on the saucepan, and put over a low heat, leaving the potatoes to steam until they are cooked.
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3
Meanwhile, if using cabbage, remove the dark outer leaves, wash the remainder, cut it into quarters, remove the core, and cut finely across the grain. Boil in a little boiling water or bacon cooking water until soft. Drain and season with salt, freshly ground pepper, and a little butter.
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4
When the potatoes are just cooked, put the milk and the finely chopped shallots into a saucepan and bring to a boil. Pull the peel off the potatoes and discard. Mash the potatoes quickly, while they are still warm, and beat in enough boiling milk to make a fluffy puree. (If you have a large quantity, put the potatoes in the bowl of a food mixer and beat with the flat beater.) Then stir in the cooked cabbage and taste for seasoning. For perfection, serve immediately in a hot dish with a lump of butter melting in the center.
