1 pound russet potatoes, peeled, large dice
1 pound cabbage, quartered
2 leeks, whites only, cleaned
1 cup milk
salt and pepper to taste
Pinch ground nutmeg
4ounces salted butter or more, or split between butter and olive oil
In a large saucepan, boil cabbage in heavily salted water (3 Tbs/gallon) until tender; remove and shock in ice water to stop the cooking; drain well, squeezing out water, and chop. Set aside. Boil potatoes until tender but not falling apart. Remove from heat and drain.
Simmer leeks in just enough milk to cover, until they are soft. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the cabbage. Place in heat proof dish and dollop with butter.
Bake at 400°F for approximately 30 minutes, covered until internal temperature is 165 Fahrenheit.


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