Colcannon
Ingredients
- 1 ½ pounds russet potatoes
- 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
- 1 leek, pale-green and white parts only, cut into ½-inch dice
- 1 cup milk
- 4 tablespoons unsalted butter
- ¼ teaspoon freshly grated nutmeg
- Coarse salt
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