In Ireland, Colcannon is often served with a well of butter in the center of each serving.
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.
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