Colcannon

455 g cabbage
455 g potatoes
2 leeks
235 ml milk
salt and pepper to taste
1g ground mace or nutmeg
115 g butter
Boil potatoes until tender. Remove from heat and drain. Season and mash potatoes well.
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Stir cooked leeks and milk into the mashed potato. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well. Serve.