Ingredients

• 1 lb. cabbage, wedged
• 1 lb. white potatoes, peeled and quartered
• 2 leeks, chopped (both white and green parts)
• 1 C milk
• 1/2 t salt
• 1/2 t pepper
• 1/2 C butter

Instructions

Cover cabbage with water in saucepan over medium heat.

Bring to rapid boil and cook until fork tender, about 10 minutes.

Drain well and set aside in a warm bowl.

Cover potatoes with water in a saucepan over medium heat.

Bring to a boil and cook until very tender, about 12 minutes.

Drain and mash potatoes with an electric mixer or potato masher.

Pour milk over leeks in a small saucepan over low heat. Simmer until soft, about 5 minutes.

Pour over potatoes and stir to combine.

Chop cabbage and add to potato mixture, followed by sprinkled salt and pepper.

Stir ingredients together until completely blended.

Make a well in the middle and add butter into the well.

Fold ingredients over butter and stir until the butter has completely melted.

Serves 6.