INGREDIENTS

INSTRUCTIONS

~- If using the kale, strip from the stalks or likewise remove the
stump of cabbage before cooking in boiling salted water until tender
but not overcooked. Drain very well and chop finely. Meanwhile, cook
the potatoes, and while they are cooking chop the leeks or onion tops
and simmer them in milk or cream for about 7 minutes. Drain the
potatoes, season and mash them well, then stir in the cooked leeks
and milk, adding a little more milk if needed.
Finally blend in the finely chopped kale or cabbage (modern cooks
will find a blender or food processor ideal for this). Add the mace
and taste for seasoning. Heat the entire mixture gently, then pile in
a warmed dish. Make a small well in the center and pour in the melted
butter.
(from IRISH TRADITIONAL FOOD, Theodora Fitzgibbon)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”