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  • 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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