Classic Colcannon

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  • 1 pound cabbage, cored, quartered and shredded
  • 2 pounds potatoes, peeled and cut into 2-inch pieces
  • 2 small leeks, washed and sliced
  • 1 cup milk
  • Salt and freshly ground pepper to taste
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter


In separate saucepans, cook cabbage and potatoes in boiling salted water until tender.
Drain cabbage and mash potatoes.
In a large saucepan, combine leeks and milk and cook over medium heat until tender.
Add potatoes, salt, pepper and nutmeg and stir until blended. Stir in cabbage and butter.

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