Cabbage Colcannon

Instructions

1. Melt 2 tablespoons butter over medium heat in a large skillet. Add the cabbage (or kale) and leeks and sauté until very tender and sweet, about 30 minutes, stirring frequently. (If you prefer, you can steam the cabbage: pour ½ inch water into a saucepan, set a steamer basket in the bottom, bring water to a boil, add the cabbage, reduce the heat, and simmer covered, turning the cabbage occasionally with tongs until tender, about 20 minutes.)
2. Put potatoes in a small or medium saucepan, cover with about 1 inch cold salted water, and bring to a boil over high heat. Reduce the heat and simmer, covered, until potatoes are fork tender, 15 to 25 minutes.
3. Drain potatoes well, return them to pan, and add milk, and remaining 3 tablespoons butter, and salt. Mash with a potato masher, keeping potatoes slightly chunky (if you want them creamy potatoes press the potatoes through a ricer or whip them with a standing mixer until they are light textured). Fold half to two-thirds of the cabbage into the  potatoes and stir to combine. Stir in a little more milk if mixture seems too thick. Dress the remainder of the cabbage atop the mashed potatoes. Add additional salt and pepper to taste. Transfer to serving dish and serve hot.