1 1/2 lbs chopped cabbage or about 2 10 oz bags
8 medium potatoes (about 2 lbs)
1 1/3 cup milk
1 cup butter divided
1 pinch ground mace
salt and pepper to taste
fresh chives or green onions for garnish
Boil cabbage until tender, drain and set aside, covered to keep warm.
Chop leeks from the whites up to the dark green leaves (don't use those) and put in a skillet. Pour milk over and simmer, covered, until tender. Stir occasionally to keep milk from scalding.
Peel and boil potatoes until tender. Drain and mash with 1/2 cup butter, a pinch of mace and salt and pepper (I salt and pepper liberally with this dish). Stir in cabbage, leek and milk mixture. Traditionally this is served by making well in individual servings, filling the well with a little melted butter. Sprinkle with chives or green onions.