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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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