Colcannon
1 md Head cabbage, quartered and-core removed
2 lb Potatoes, scrubbed and sliced-with skins left on
2 md Leeks, thoroughly washed and -sliced
1 c Milk
1/2 t Mace
Salt & Pepper
2 Garlic cloves
8 T Unsalted butter
Bring a pot of salted water to a boil and boil the cabbage until tender, about
12-15 minutes. Drain off the water and chop the cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until tender. Drain
off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to boiling and
then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash
well with a hand masher. Now add the leeks and their milk and mix in with the
potatoes, taking care not to break down the leeks too much. Add a little more
milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you
want to achieve is smooth-buttery -potato with interesting pieces of leek and
cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the surface
and place under the broiler to brown.