3lbsrusset or Idaho potatoespeeled and cut into large chunks
4Tblsbutter
2leekscut in half lengthwise and sliced into 1/4" half moons, rinsed thoroughly
3clovesgarlicsliced
1/4headgreen cabbagecore removed and thinly sliced
1cwhole milk
3/4cheavy cream
salt and freshly ground black pepperto taste
Instructions
Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, about 20 minutes. Drain and set aside.
Meanwhile, melt butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
Add potatoes and coarsely mash with a potato masher. Season with salt and pepper. Serve.