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

7 ingredients

13 steps

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

Directions

1

Preheat the broiler.
2

Peel and quarter the potatoes, and place in a medium saucepan; add enough cold water to cover.
3

Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes.
4

Drain the potatoes and return them to the saucepan.
5

Mash them with a potato masher, or pass them through a ricer; cover the pan to keep warm.
6

Meanwhile, in another saucepan, combine the cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt.
7

Cover, and cook over medium heat, stirring occasionally, until the cabbage and leek are soft but not browned, about 15 minutes.
8

Stir into the potatoes.
9

Spread the mixture in an 8-inch-square baking dish.
10

Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
11

Remove from the broiler.
12

Place the remaining 2 tablespoons butter in the well.
13

Serve immediately, spooning melted butter from the well onto each serving, if desired.