Colcannon

3 lbs. potatoes, peeled and cut in large chunks
3 parsnips, peeled and sliced
1 lb. cabbage, cored and shredded
2 leeks, white part only, washed and cut in 1/4" slices
1 cup milk
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup (1 stick) unsalted butter
1/2 cup chopped fresh parsley

Cook the potatoes and parsnips in boiling salted water until tender, about 10 to 12 minutes. Separately, cook the cabbage in the same way. Simmer the leeks in milk, about 8 to 10 minutes. Drain the potatoes, season with nutmeg, salt and pepper, butter, and mash. Drain the cabbage, add to the potatoes and stir to blend. Add the leeks and milk to the potato mixture and stir in. Place in serving bowl and top with parsley.