to large Butter Gold potatoes, peeled
diced Savoy cabbage (regular cabbage may be used instead)
white parts only washed and coarsely chopped
tablespoons butter, cut into bits
pepper to taste
potatoes and cut them into quarters.
In a sauce
pan cover the potatoes with plenty of salted water and simmer
them, covered, for about 20 to 25 minutes of until they are
potatoes are cooking, set up a separate pot with a steamer and
steam the cabbage and leeks for 5 minutes. Drain the potatoes
and mash them or force them through a ricer.
Stir in the
milk, butter, cabbage and salt and pepper to taste.
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