- 4 cups Redskin potatoes, peeled and chopped
- 2 T butter
- ¼–½ cup cream
- 1½ cup loose-leaf endive, chopped and tightly packed
- ½ cup spring onions, chopped
Boil the potatoes in salted water until soft, then pour off most of the water. Add the butter and half the cream to the potatoes and mash, adding more cream until smooth.
Stir in the endive and spring onion and serve with slow-braised smoked eisbein.