- 1& ½ pounds of potatoes
- 1 lb kale or 1 small head of cabbage
- 8 TBS. Butter
- 1 cup finely chopped leeks.
- ½ cup finely chopped onions
- Salt and pepper to taste
- ¾ cup of light cream
- 1 TBS. Chopped parsley
- Wash, trim and blanch the kale or cabbage.
- Squeeze out excess water and chop very fine.
- Set aside for use later.
- Brown onions and set them aside, but keep them warm.
- Peel the potatoes and boil in salted water.
- Heat 2 TBS. Butter in a skillet and gently cook the leeks until they are just tender (probably 5-10 minutes)
- Add the chopped cabbage (or kale) to the leeks and sauté over high heat. Stir often.
- Allow excess moisture to cook off.
- Turn the heat down to low and add another 2 TBS. Butter. Cook for about 10 minutes longer.
- Season with salt and pepper.
- Meanwhile, when the potatoes are soft and tender mash them.
- Mix in the leek and kale (cabbage) mixture and 1 tsp. Salt.
- Gently heat the cream and add to the potatoes. Mix together thoroughly.
- Put in a hot dish in a mound shape, with a depression in the center of the mound.
- Add the browned onions and butter to the center, allowing it to spill out over the sides.
- Season with additional salt and pepper, if desired and sprinkle with parsley.
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