My Colcannon

1 pound potatoes, peeled and cut into chunks

4 cups finely chopped cabbage

2 large leeks (white and pale green parts only), sliced into 1/4-inch rounds

1 cup milk

2 tablespoons caraway seeds

½ teaspoon anise seeds

¼ cup butter

salt and pepper to taste

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.