Irish Mashed Potatoes with Leeks and Cabbage

Begin by submerging potatoes in a large container filled with salted water; bring the mixture to a rolling boil. Once boiling, decrease the heat to a lower medium setting and let it simmer for 15 to 20 minutes or until they are tender. Remove the potatoes from the water and drain them thoroughly.

Simultaneously, cook cabbage in a separate vessel using either simmering or steaming method until it reaches the desired tenderness. Remove the cabbage from heat, chop it into smaller pieces, and keep it warm.

In a small pot, place leeks and add just enough milk to cover them. Then, let it simmer over low heat for 3 to 5 minutes or until the leeks become soft.

Add salt, pepper, and mace to the cooked potatoes; mash them well. Next, stir in the cooked leeks and milk until they are fully incorporated.

Then, add the chopped cabbage to the mashed potatoes; stir gently until everything is well combined. Continue cooking until the mixture reaches a pale green color.

Create a small indentation in the center of the colcannon; carefully pour melted butter into it. Mix everything together until it's well combined and ready to serve.