Name: Colcannon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kilogram sebago potatoes, peeled, coarsely chopped; 1/3 cup (80ml) hot pouring cream; 80 gram butter, softened; 2 brown onions, finely chopped; 1 clove garlic, crushed; 350 gram savoy cabbage, finely shredded

Ingredients

1 kilogram sebago potatoes, peeled, coarsely chopped

1/3 cup (80ml) hot pouring cream

80 gram butter, softened

2 brown onions, finely chopped

1 clove garlic, crushed

350 gram savoy cabbage, finely shredded

Method

1.Boil, steam or microwave potato until tender; drain. Mash potato, cream and half the butter in medium bowl until mixture is smooth.

2.Melt remaining butter in large frying pan. Stir onion and garlic over heat until onion softens. Add cabbage and continue stirring for about 2 minutes or until cabbage just wilts. Gently fold potato mixture into cabbage mixture.

Women's Weekly Food