MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Colcannon
  Categories: Side dish, Irish
       Yield: 6 servings
       1 md Head cabbage, quartered and
            -core removed
       2 lb Potatoes, scubbed and sliced
            -with skins left on
       2 md Leeks, thoroughly washed and
       1 c  Milk
     1/2 t  Mace
       2    Garlic cloves
       8 T  Unsalted butter
   Bring a pot of salted water to a boil and boil the cabbage until
   tender, about 12-15 minutes. Drain off the water and chop the
   cabbage. Set aside.
   Bring another pot of water to a boil and boil the potatoes until
   tender. Drain off the water and set aside.
   Put the leeks in a saucepan, cover with the milk, bring close to
   boiling and then turn down to a simmer until tender. Set aside.
   Add the mace, salt and pepper, and garlic to the pot with the
   potatoes and mash well with a hand masher. Now add the leeks and
   their milk and mix in with the potatoes, taking care not to break
   down the leeks too much. Add a little more milk if necessary to make
   it smooth. Now mash in the cabbage and lastly the butter. The texture
   that you want to achieve is smooth-buttery-potato with interesting
   pieces of leek and cabbage well distributed in it.
   Transfer the whole mixture to an ovenproof dish, make a pattern on the
   surface and place under the broiler to brown.