- 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
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.