6 large russet potatoes
1/2 C butter
1/3 C whole milk
4 T butter
1 large onion, thinly sliced
1 large leek, light green and white part, thinly sliced
1/2 bunch kale leaves, chopped
1/2 head napa cabbage (optional)
pinch nutmeg (optional)
1/3 C green onion tops for garnish, chopped
salt and white pepper, freshly ground
Boil the potatoes until soft when pierced with a fork.
Add butter, milk, salt and pepper.
Fry onion and leeks in 4 T of butter until soft.
Add kale, fry until soft.
Add cabbage, fry until tender-crisp.
Add nutmeg (optional), mix with the potatoes and garnish.
Match made in Heaven:
Irish beef pies, ham, or bacon. Beer of course!