1. In a large saucepan, cook the potatoes, covered, in a small amount of boiling salted water for 15 to 20 minutes or until tender and drain. 2. In a medium saucepan, cook the cabbage with the leeks, uncovered, in a small amount of boiling salted water for 2 minutes. 3. Cover and cook for 6 to 8 minutes more or until tender and drain. 4. Mash potatoes and stir in milk and parsley. 5. Season to taste with salt and pepper. 6. Add the butter and drained cabbage. 7. Stir until all the butter is melted and mixture is combined. 8. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
