30 
4 
Easy Recipe Credit to Courtney Roulston
Cut the potatoes into 3cm rough cubes, place into a pot and cover with water. Season with a pinch of salt then place onto a medium/high heat and bring up to the boil.
STEP 2
Cook for 10 minutes then place the frozen peas in with the potatoes. Continue to cook for a further 5 minutes, or until the potatoes are tender.
STEP 3
Drain well then place the pot back onto a low heat to ensure any excess moisture is removed.
Step 4
Use a potato masher or fork to crush the potatoes and peas, then add in the spring onions, parsley, milk, 30g of the butter and a pinch of sea salt. Use a large wooden spoon to mix everything until its creamy and the cavolo nero has wilted.
Step 5
Place into a serving bowl and top with the remaining butter and a few grinds of black pepper.
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45m 
3-4 
Easy