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Colcannon

3 cups coarsely chopped cabbage
3/4 cup thinly sliced leeks, white part only
2/3 cup milk
2 tablespoons butter or margarine
3 cups potatoes, peeled and cut into 3/4-inch slices
1/2 teaspoon salt
1/8 teaspoon pepper

In a 4- to 6-quart pressure cooker place the cabbage, leeks, milk and butter or margarine. Layer the potatoes over the cabbage mixture and sprinkle with salt and pepper.

Lock lid in place and place pressure cooker regulator on vent pipe (if first generation cooker). Over high heat, bring cooker up to pressure. Reduce heat so pressure is just enough to maintain a gentle rocking. Cook for 5 minutes. Quick release the pressure. Carefully remove lid. Mixture will appear curdled.

Remove vegetable mixture to a large mixing bowl. Mash with a potato masher or with an electric mixer at low speed, adding additional milk if necessary to make light and fluffy.