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 Hosted By
Janine & Terry |
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1 1/2 pounds russet potatoes (about 3 large potatoes) |
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1/2 cabbage with pale-green leaves finely shredded (2 cups) |
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1/2 cabbage with purple leaves, finely shredded (2 cups) |
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1 leek, pale-green and white parts only, cut into 1/2-inch dice |
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3/4 cup chopped roasted green chiles |
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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.
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