colcannon

Ingredients

• Servings: 4
• 1 pound cabbage
• 1 pound potatoes
• 2 leeks
• 1 cup milk
• salt and pepper to taste
• 1 pinch ground mace
• 1/2 cup butter

Recipe

• in a large saucepan, boil cabbage until tender; remove and chop or blend well. set aside and keep warm. boil potatoes until tender. remove from heat and drain.
• chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
• season and mash potatoes well. stir in cooked leeks and milk. blend in the kale or cabbage and heat until the whole is a pale green fluff. make a well in the center and pour in the melted butter. mix well.