Colcannon

Name: Colcannon
Ingredients: 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

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Author : Martha Stewart

Ingredients

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1 1/2 pounds russet potatoes1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)1 leek, pale-green and white parts only, cut into 1/2-inch dice1 cup milk4 tablespoons unsalted butter1/4 teaspoon freshly grated nutmegCoarse salt

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Instructions

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Step 1

Preheat broiler. Peel and quarter 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 potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.

Step 2

Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons 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.

Step 3

Spread 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.

Step 4

Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.