Tim Dineen

 

• 1 med head cabbage, quartered
• 2 lb potatoes, scrubbed and sliced with skins left on
• 2 leeks, washed and sliced
• 1 cup milk
• 1/2 tsp mace
• 2 garlic cloves
• salt and pepper to taste
• 1 cube unsalted butter
  
  Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain and chop the cabbage. Set aside.
  
  Bring another pot of water to a boil and boil the potatoes until tender. Drain and set aside.
  
  Put the leeks in a saucepan, cover with the milk and simmer until tender. Set aside.
  
  Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Add the leeks and milk and mix in with the potatoes. Add a little more milk if necessary to make it smooth. Mash in the cabbage and the butter. You want to achieve a smooth-buttery-potato with pieces of leek and cabbage well distributed throughout.
  
  Transfer to an ovenproof dish and place under the broiler to brown.