In Ireland, Colcannon is often served with a well of butter in the center of each serving.
  • 2 pounds russet (baking) potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 1 small onion or 3 green onions, finely chopped
  • 1 small clove garlic, minced (optional)
  • 2 cups shredded green cabbage
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/4 to 1/2 cup half-and-half (light cream)
  • freshly ground black pepper to taste
  1. 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.
  2. 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.
  3. When potatoes are cooked, drain them well and leave them in the pot. Add the melted butter to the potatoes and mash well.
  4. Combine the cabbage mixture with the potatoes, adding the half-and-half as needed to reach a nice consistency. Serve at once.
  5. Makes 6 servings.

Note: Colcannon should have plenty of body and not be too thin.

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