1 1/2 pounds russet potatoes
1 savoy cabbage, trimmed, pale green leaves finely shredded (4C)
1 leek, pale green and white parts only, cut into 1/2" inch dice
1 C milk
4 Tb butter
Cook potatoes until tender. Drain, mash, set aside.
In a saucepan, combine cabbage, leek, milk, 2 Tb butter, salt. Cover and cook over medium until soft but not browned, about 15 minutes. Stir into potatoes.
Spread into 8 inch dish. Make a well in the center and palce under broiler until lightly browned on top, about 5 mnutes.
Remove from broiler, place remaining butter in well, serve immediately, spooning melted butter from well onto each serving.