This traditional Irish potato dish can be assembled up to 2 hours ahead and then browned just before serving.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
