Colcannon

Ingredients:
- 1 pound cabbage or kale, chopped
- 1/2 cup leeks or scallions, cleaned and chopped
- 1 cup milk or cream
- 2 pounds potatoes, peeled and cut up
- Salt and freshly ground pepper to taste
- 1/4 teaspoon mace
- 6 tablespoons butter, melted

Directions:
- Boil or steam cabbage until tender.
- Simmer leeks in enough milk to cover them, just until tender.
- Cook potatoes in boiling water for 20 minutes, or until done.
- Drain and mash well with salt, pepper, mace and remaining milk to keep them creamy.
- Fold in cooked cabbage and beat until fluffy.
- Divide into 4 to 6 servings, make a well in the center of each and pour in melted butter.