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  • 6 medium to large Butter Gold potatoes, peeled

  • 4 cups diced Savoy cabbage (regular cabbage may be used instead)

  • 2 leeks, white parts only washed and coarsely chopped

  • 1 cup milk, scalded

  • 3 tablespoons butter, cut into bits

  • Salt and pepper to taste

Peel the 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 tender.

While the 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.

Yield: 4 servings

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