Categories: Irish, side dishes

Ingredients

• 1-1/2 lbs russet potatoes
• 1 savoy cabbage, trimmed, pale green leaves finely shredded
• 1 leek, pale green and white parts only, cut into 1/2-inch dice
• 1 cup milk
• 4 Tbsp salted butter
• 1/4 tsp freshly grated nutmeg
• Coarse salt

Directions

1. Preheat broiler.

2. Peel and quater potatoes, and place in medium saucepan; add enough cold water to cover. Bring to boil over high heat, reduce heat to simmer and cook until tender to a fork, about 15 minutes. Drain potatoes and return to saucepan.

3. Mash with a potato masher or pass through ricer; cover pan to keep warm.

4. Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 Tbsp butter, and nutmeg; season with salt. Cover and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.

5. Spread mixture into 8-inch square baking dish. Make a well in the center and place into broiler until slightly browned on top, about 5 minutes.

6. Remove from broiler, place remaining 2 Tbsp butter in the well. Serve immediately, spooning butter from well onto each serving, as desired.

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