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1
Put the potatoes and 1 teaspoon of the salt in a covered soup pot with enough water to generously cover and bring to a boil on high heat.
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2
Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
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3
Meanwhile, in another pot, blanch the cabbage and broccoli in boiling water until just tender, 6 or 7 minutes.
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4
Drain, and set aside.
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5
In a covered saucepan or skillet on medium-low heat, melt the butter, add the leeks or onions, and cook until soft.
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6
Set aside.
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7
Preheat the oven to 350F.
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8
Butter a 13 x 9 x 2-inch baking pan.
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9
When the potatoes are done, drain them, reserving a cup of the cooking water.
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10
Mash the potatoes in the pot that you cooked them in with the cream cheese and milk or potato-cooking water.
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11
The mashed potatoes should be fairly stiff and not too smooth.
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12
Stir in 1 cup of the cheddar, the remaining 1 teaspoon salt, and the mustard or nutmeg.
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13
Fold the cabbage, broccoli, and leeks into the potatoes until thoroughly mixed.
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14
Add the black pepper and season with more salt to taste.
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15
Spread the mixture into the prepared baking pan and top with the remaining cheddar cheese.
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16
Bake, uncovered, until thoroughly hot and golden brown, about 15 minutes.
