Colcannon

If using the kale, strip from the stalks or likewise remove the stump of cabbage before cooking in boiling salted water until tender but not overcooked. Drain very well and chop finely. Meanwhile, cook the potatoes, and while they are cooking chop the leeks or onion tops and simmer them in milk or cream for about 7 minutes. Drain the potatoes, season and mash them well, then stir in the cooked leeks and milk, adding a little more milk if needed. Finally blend in the finely chopped kale or cabbage (modern cooks will find a blender or food processor ideal for this). Add the mace and taste for seasoning. Heat the entire mixture gently, then pile in a warmed dish. Make a small well in the center and pour in the melted butter. (from IRISH TRADITIONAL FOOD, Theodora Fitzgibbon)