Vegetables - Irish Colcannon

Serves 6-8

1 pound potatoes, sliced
2 medium parsnips, peeled and sliced
2 med leeks
1 cup milk
1 lb cabbage
1/2 t mace
2 garlic cloves, minced
1 t salt, 1/2 t pepper
2 T butter
1 bunch fresh parsley, chopped

Cook potatoes and parsnips in water until tender. While these are cooking, chop leeks, greens as well as whites, and simmer in the milk until soft. Cook cabbage and have warm and well chopped. Drain potatoes, season with mace garlic, s & p, and beat well. Add cooked leeks and milk (be careful not to break down the leeks too much). Finally blend in cabbage and butter. Texture should be that of a smooth-buttery potato with well distributed pieces of leek and cabbage. Garnish with parsley.