In a large bowl combine the hot mashed potato with the cooked kale or savoy cabbage and carrots.
In a medium saucepan gently heat the double cream and milk.
Add the spring onions and continue to cook on a low heat until the spring onions have softened and cooked.
Fold the creamy spring onion mixture into the mashed vegetables.
Place in a warmed dish.
Indent the surface of the mixture and pour the melted butter over the top to form a puddle of butter.
Serve.
