In a saucepan, cook the cabbage and leeks in the butter for about 3 minutes. Season with salt and pepper. Add the cream and bring to a boil. Simmer over low heat, stirring frequently, for about 30 minutes or until the vegetables are tender and the liquid has almost completely evaporated.
Meanwhile, in a small saucepan, cook the potatoes in salted water. Drain and mash with a potato masher. Stir the purée into the cabbage mixture. Adjust the seasoning. Set aside.
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