- 1 1/2 lbs russet potatoes (about 2 or 3 large ones)
- 1 savoy cabbage, tripped pale-green leaves finely shredded
- 1 leek, pale-green and white parts only, cut into 1/2-inch dice
- 1 cup milk
- 4 Tbsp unsalted butter (or if you're like me and like your salt, live on the wild side and make it salted)
- 1/4 Tbsp freshly grated nutmeg
- Course salt
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.
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 are soft but not browned, about 15-20 minutes. Stir into potatoes.
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.
Remove from broiler. Place remaining 2 Tbsp butter in well (or if you're like me, you may have done this before you put it in the broiler, but no worries, it's still tasty!). Serve immediately, spooning melted butter from well onto each serving, if desired.