Colcannon

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

Coarse salt

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.

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