1 pound green cabbage (kale can also be used)
1 teaspoon salt
2 pounds yellow or red potatoes, scrubbed and cubed but not peeled
2 mediums leeks, split lengthwise and rinsed well
2-3 rashers bacon (optional)
1 cup whole milk
1/4 teaspoon mace
2 To 3 cloves garlic, minced
1 Salt to taste
Chop the cabbage and steam, using minimal water, until quite well done.
Boil potatoes. Clean and chop the leeks, including the first couple of inches of green, put into a saucepan with the milk and simmer until tender.
If using bacon, saute until crisp. When cool enough to handle, break into bite size pieces.
Drain potatoes and mash.
Stir in milk with leeks, cabbage, mace, garlic, and bacon. Gently mix to combine all ingredients, but take care not to over mash the potatoes.