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  • 1 1/2 pounds Russet poatoes
  • 4 tablespoons unsalted butter, plus more for garnish
  • 1 chopped Savoy cabbage
  • 2 chopped leeks, tough stems removed
  • 1 cup milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt


  1. Boil potatoes over high heat until soft. Drain and let cool.
  2. Heat butter in large pan over medium heat. Add cabbage, leeks, milk, nutmeg and salt. Cook until soft.
  3. Mash potatoes until almost smooth. Add potatoes to cabbage mixture. Stir to combine. Ladle mixture into baking dish, smoothing out the top, and broil for 5 minutes. Top with melted butter. Serve hot.

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The recipe was originally published as Traditional Colcannon on

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