2/3 c cream 2 leeks 1 lb green cabbage 1 lb potatoes 1/2 c butter Peel potatoes and boil until soft. Finely chop leeks and cabbage. Saute’ in butter until soft. Add to potatoes with cream and mix until smooth. Salt and pepper to taste
4 oz unsalted butter, softened 4 oz cream cheese, softened 2 c powdered sugar 1 tsp vanilla extract Cream butter, vanilla and cream cheese on low speed, add the powdered sugar a cup at a time until smooth and creamy.