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