U.S. Metric Ingredients
4 lb 1.8 kg Potatoes
2 lb 900 g Cabbage
6 oz 175 g Leeks or scallions
4 oz 125 g Butter
6 oz 175 mL Milk or cream, hot
2 tbsp 30 mL Chopped parsley (optional)
to taste to taste Salt
to taste to taste White pepper
as needed as needed Additional hot milk or cream



  1. Peel and eye the potatoes. Cut them into uniform sizes. Simmer in water until tender.
  2. While the potatoes are cooking, trim the cabbage and cut it into wedges. Steam until tender.
  3. Cut the leeks or scallions into ¼-in. (6-mm) slices. Cook the leeks or scallions very slowly in a little of the butter until tender.
  4. Mash the potatoes and add the leeks or scallions and the rest of the butter. Mix in the milk or cream and the parsley.
  5. Chop the cabbage fine and stir it into the potatoes until well mixed. Season with salt and white pepper.
  6. If the mixture seems dry, mix in additional milk or cream to bring to a smooth, moist consistency.

Per serving: Calories, 160; Protein, 3 g; Fat, 6 g (33% cal.); Cholesterol, 15 mg; Carbohydrates, 24 g; Fiber, 3 g; Sodium, 75 mg.