My Colcannon

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until tender about 20 minutes. Drain and allow to steam dry for a minute or two.

While potatoes are boiling place the cabbage into a pot with several tablespoons of water; cover bring to a boil over medium heat and reduce heat to medium-low. Cook the cabbage until tender 10 to 15 minutes. Pour off any excess liquid and set the cabbage aside.

Place the sliced leeks milk caraway seeds and anise seeds into a large saucepan over medium-low heat and bring to a simmer. Cook the leeks until soft about 10 minutes stirring occasionally. Add the butter and season with salt and pepper; let the mixture stand off the heat until the butter melts.

Mash the potatoes with a masher in a large bowl and stir in the leek mixture until the mashed potatoes are slightly chunky. Stir in the cooked cabbage and serve.