Colcannon

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INGREDIENTS

1 small cabbage, quartered, cored and boiled

1 medium leek, washed and sliced

1/2 cup milk

500 grams potato, scrubbed, sliced with skin on and boiled

1/4 teaspoon mace

Salt and freshly ground pepper

1 garlic clove, finely minced

4 tablespoons butter

PROCEDURE

Chop cabbage. Set aside.

Put leek in saucepan, cover with milk, parboil and then turn down to a simmer until tender. Set aside.

Add potato, mace, salt, pepper and garlic to separate pot; mash well. Add leek-milk mixture to potato and mix well, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Mash in cabbage and butter. Transfer mixture into oven-proof dish and place under broiler to brown.