Leek and Cabbage Mashed Potatoes

• 2 1/2 pounds Yukon Gold potatoes
• 1 medium head cabbage (about 2 pounds)
• 3 large leeks
• 1 cup chicken broth

1. Peel potatoes and quarter.
2. Cut cabbage into 1-inch squares.
3. In a 5- to 6-quart kettle cover potatoes and cabbage with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
4. While vegetables are simmering, cut pale green and white parts of leeks into 1/2-inch pieces and in a bowl of cold water wash leeks well.
5. Lift leeks from water into a colander to drain.
6. In a saucepan simmer leeks in broth, covered, until very tender, about 20 minutes.
7. Drain leeks in a sieve set over a bowl and reserve cooking liquid.
8. Drain potatoes and cabbage in a colander and transfer to a large bowl.
9. With a potato masher mash mixture.
10. Stir in leeks, adding some of reserved cooking liquid to thin potatoes if desired.
11. Season potatoes with salt and pepper.
12. Potatoes may be made 1 day ahead and chilled, covered.
13. Reheat potatoes, covered, in a 350F.
14. oven about 30 minutes.

potatoes, head cabbage, leeks, chicken broth

Taken from www.epicurious.com/recipes/food/views/leek-and-cabbage-mashed-potatoes-15718 (may not work)