• 1 pound cabbage, cored, quartered, and shredded
• 2 pounds potatoes, peeled and cut into 2-inch pieces
• 2 small leeks, including white and green parts, washed and sliced
• 1 cup milk
• Fine sea salt and freshly ground pepper, to taste
• 8 Tbsp. unsalted butter
  

1. In separate medium saucepans, cook the cabbage and the potatoes in salted boiling water for 12-15 minutes, or until tender. Drain the cabbage and chop. Drain the potatoes and mash.
2. In a large saucepan, combine the leeks and milk. Bring to a simmer and cook for 8-10 minutes, or until the leeks are tender.
3. Add potatoes, salt, and pepper to the leek mixture and stir over low heat until well-mixed. Add the cabbage and butter and stir again.
4. Top with a few more slices of butter, or a sprinkling of parsley, if desired. Serve immediately.
5. Note: For a version using turnips, substitute 1 pound turnips, peeled and cut into 1-inch pieces, for the cabbage. Swap 1 cup buttermilk for the milk. Combine the mashed potatoes and mashed turnips. Stir in the buttermilk. Add salt and pepper and sprinkle with minced fresh chives.

Photo credit: Alex Lau/Bon Appetit

Recipe inspired by The New Irish Table