4 c. hot mashed potatoes
2 leeks, trimmed, washed & thinly sliced
6 tbsp. butter
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh parsley
3 c. coarsely shredded green cabbage
1/2 c. milk, warmed
Salt to taste

Preheat oven to 400 degrees. Keep the mashed potatoes warm. Do Not Use Instant. In a large skillet, stem the cabbage and leeks in a small amount of boiling water until tender; drain well.

Using a fork beat the mashed potatoes until fluffy and light. Stir in the milk, 4 tablespoons butter, salt and pepper. Mix well. Add the well drained leeks and cabbage.

Spoon into a buttered casserole dish. Bake for 15 minutes or until top is golden brown. Remove and make a depression in center. Fill with the remaining 2 tablespoons butter. Garnish with the fresh parsley. Serve piping hot.

Variation: Omit the cabbage and leek. Instead steam - saute 2 cups chopped scallions. This version is sometimes called Champ. 8 servings.