Cook time: 15 min
Prep time: uncertain
Yields 4-6 servings (side dish)
Ingredients:
- 1 pound cabbage, cored, quartered, and shredded
- 2 pounds boiling potatoes, peeled and cut into 2-inch pieces
- 2 small leeks (white and pale green parts only), washed and sliced
- 1 cup milk
- Salt and freshly ground pepper to taste
- 1/2 teaspoon ground mace
- 8 tablespoons (1 stick) plus 2 tablespoons butter
Method:
In separate saucepans, cook the cabbage and potatoes in boiling salted water until tender, 12 to 15 minutes. Drain the cabbage and chop. Drain the potatoes and mash.
Mean while, in a large saucepan, combine the leeks and milk and cook over medium eat until leeks are tender, 8 to 10 minutes.
Add the potatoes, salt, pepper, and mace to the leeks and milk and stir over low heat until well blended. Add the cabbage and 8 tablespoons butter and stir again to the consistency of mashed potatoes. Dot with remaining 2 tablespoons butter cut into small pieces. Serve at once.