• 1 pound cabbage, cored, quartered, and shredded
  • 2 pounds boiling potatoes, peeled and cut into 2-inch pieces
  • 2 small leeks, including white and green parts, washed and sliced
  • 1 cup milk
  • Salt and freshly ground pepper to taste
  • ½ teaspoon ground mace
  • 8 tablespoons (1 stick) unsalted butter, plus 2 tablespoons butter cut into small pieces


In separate saucepans, cook the cabbage and potatoes in salted boiling water for 12 to 15 minutes, or until tender. Drain the cabbage and chop. Drain the potatoes and mash.

Meanwhile, in a large saucepan, combine the leeks and milk. Bring to a simmer and cook for 8 to 10 minutes, or until the leeks are tender. Add the potatoes, salt, pepper, and mace to the pan and stir over low heat until well blended. Add the cabbage and eight tablespoons of butter and stir again until blended. Dot with two tablespoons of butter and serve at once.

Alternative: Substitute 1 pound of turnips, peeled and cut into 1-inch pieces, for the cabbage, and 1 cup buttermilk for the milk. Combine the mashed potatoes and mashed turnips, stir in the buttermilk, and season with salt and pepper. Sprinkle with minced fresh chives.

From T
he New Irish Table by Margaret M. Johnson, published in 2003 by Chronicle Books. Reprinted with permission from the author.

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