6large white-flesh potatoespeeled, boiled, and slightly mashed
1/4cupfresh parsley,roughly chopped
Boil the potatoes until just cooked. Drain and allow to cool.
On medium heat, begin by sautéing the chopped onion and garlic in the olive oil until translucent. Add the leeks and continue to sauté for 15 minutes.
Add the cabbage and continue to sauté for 15 minutes. You will want the cabbage, leeks, and onions to really cook down and wilt.
While the leeks, onions, and cabbage mixture is cooking, prepare the boiled potatoes by cutting them into large chunks and just lightly pressing down onto each chunk with a fork. Do not over mash them, just break up the chunks a little. Place the potatoes back into the pot.
Add the leek and cabbage mixture to the of potatoes and fold in. Turn the heat to medium, add the butter, heavy cream, salt, and pepper. Stir well to combine.
When the potatoes are heated through, toss in the freshly chopped parsley. Fold into the mixture and serve immediately.