This traditional Irish potato dish can be assembled up to 2 hours ahead and then browned just before serving.
1 1/2 pounds russet potatoes
1 savoy cabbage, trimmed, pale-green
leaves finely shredded (4 cups)
1 leek, pale-green and white parts only,
cut into 1/2 -inch dice
1 cup milk
4 tablespoons unsalted butter
1/4 teaspoon freshly grated nutmeg
S E R V E S 4
- Preheat the broiler. Peel and quarter the potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain the potatoes and return them to the saucepan. Mash them with a potato masher, or pass them through a ricer; cover the pan to keep warm.
- Meanwhile, in another saucepan, combine the cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until the cabbage and leek are soft but not browned, about 15 minutes. Stir into the potatoes.
- Spread the mixture in an 8-inch-square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
- Remove from the broiler. Place the remaining 2 tablespoons butter in the well. Serve immediately, spooning melted butter from the well onto each serving, if desired.