Colcannon Serving Size - 4 Prepared By - Rey Recipe Rating
			1 1/2 pounds russet potatoes (about 3 large potatoes) 3 garlic cloves, minced 1/2 cabbage with pale-green leaves finely shredded (2 cups) 1/2 cabbage with purple leaves, finely shredded (2 cups) 1 leek, pale-green and white parts only, cut into 1/2-inch dice 3/4 cup chopped roasted green chiles 1 cup milk 4 tablespoons butter Coarse salt Fresh chives, chopped
			Preheat broiler. 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 (do not pass through a ricer or beat in a mixer); cover pan to keep warm. Meanwhile, in another saucepan, heat 2 tablespoons butter over medium heat and add garlic. Stir for less than a minute. Add the shredded cabbage, leek, green chiles, and milk; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 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 tablespoons butter in well. Garnish potatoes with chives. Serve immediately, spooning melted butter from well onto each serving, if desired.