In Ireland, Colcannon is often served with a well of butter in the center of each serving.
- Put the potato chunks into a large saucepan and add water to cover. Add the salt to the cooking water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are fork tender.
- While potatoes are cooking, sauté the onion and garlic in 1 tablespoon of the butter and the olive oil in a small saucepan just until the onion is transparent. Add the cabbage, stir well, cover and cook over low heat 5 to 10 minutes until cabbage is tender.
- When potatoes are cooked, drain them well and leave them in the pot. Add the melted butter to the potatoes and mash well.
- Combine the cabbage mixture with the potatoes, adding the half-and-half as needed to reach a nice consistency. Serve at once.
- Makes 6 servings.
Note: Colcannon should have plenty of body and not be too thin.
Recipe editor Patricia Mitchell