Ingredients: • 1 pound cabbage, cored, quartered, and shredded
• 2 pounds potatoes, peeled and cut into 2-inch pieces
• 2 small leeks (white and pale green parts only), thoroughly washed and sliced
• 1 cup milk
• Salt and pepper, to taste
• 1/2 teaspoon ground mace
• 1/2 cup (1 stick) plus 2 tablespoons butter
In separate saucepans, cook the cabbage and potatoes in boiling salted water until tender, 12 to15 minutes. Drain the cabbage and chop. Drain the potatoes and mash. Meanwhile, in a saucepan large enough to hold the cooked potatoes and cabbage, combine the leeks and milk and cook over medium heat until leeks are tender, 8 to10 minutes.
Add the potatoes, salt, pepper, and mace to the leeks and milk and stir over low heat until well-blended. Add the cabbage and 1/2 cup of butter and stir again to the consistency of mashed potatoes. Dot with remaining butter.