Kosher salt and freshly ground black pepper, to taste
6 tsp. ghee/unsalted butter
2 leeks, sliced (use the white part and 1" of green)
1⁄4 cup heavy cream
2 tbsp. finely chopped parsley
Instructions
Heat oven to 400°. Place brussels sprouts, carrots, and celery on a foil-lined baking sheet; toss with 2 tbsp. oil and salt and pepper. Bake until tender, about 25 minutes; let cool.
In a large pot, add 6 cups water, cabbage and leeks and cook 10 -15 minutes or until cabbage is cooked through.
Add vegetables, mashed potatoes, cream, salt and pepper, parsley and mash until smooth.
Stir in cream.
Heat remaining oil in a 12" skillet over medium heat. Add 3 tsp. of the ghee/butter and vegetable mixture; cook about 10 minutes each side, flipping once, (use plate to cover skillet, invert, add the other 3 tsp ghee/butter and slide back into pan).