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Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.