Colcannon Recipe

Cook potatoes and parsnips in water until tender. Chop leeks (green & white parts) and simmer in the milk until soft. Next cook the cabbage. Drain potatoes, season with mace, garlic, salt, pepper and beat well. Add leeks and milk. Finally blend in cabbage and margarine. The texture should be that of a smooth potato well distributed with leek and cabbage. Garnish with parsley. Serves 4