Colcannon

• 1 pound cabbage or kale, chopped
• 1/2 cup leeks or scallions, cleaned and chopped
• 1 cup milk or cream
• 2 pounds potatoes, peeled and cut up
• Salt and freshly ground pepper to taste
• 1/4 teaspoon mace
• 6 tablespoons butter, melted

1. Boil or steam cabbage until tender.
2. Simmer leeks in enough milk to cover them, just until tender.
3. Cook potatoes in boiling water for 20 minutes, or until done.
4. Drain and mash well with salt, pepper, mace and remaining milk to keep them creamy.
5. Fold in cooked cabbage and beat until fluffy.
6. Divide into 4 to 6 servings, make a well in the center of each and pour in melted butter.

cabbage, leeks, milk, potatoes, salt, mace, butter

Taken from cooking.nytimes.com/recipes/9851 (may not work)