1 pound cabbage, cored and quartered

2 pounds potatoes, peeled and cut into 2-inch pieces

2 small leeks or green onion, sliced

1 cup milk or cream

Salt and pepper, to taste

1/2 teaspoon ground mace

1 stick butter, plus several tablespoons for topping

In separate saucepans, cook cabbage and potatoes in boiling salted water until tender, 12 to 15 minutes. Drain the cabbage and chop. Slice the leeks or onion and simmer in a large pot with milk or cream until tender, 8-10 minutes. Drain potatoes and beat well. Add potatoes, salt, pepper and mace to the leek/milk mixture. Stir over low heat until well-blended.

Add cabbage and stick of butter and beat until a pale green fluff. Pile into a deep warmed dish. Make a well in the center and pour in enough melted butter to fill up the cavity. Any leftovers can be fried in hot bacon fat until crisp and brown on both sides. — Ashley Gorrell

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