Colcannon

 

1kg potato, 

100g butter 

140g finely sliced onion 

half small Savoy cabbage, finely shredded 

150ml double cream 

Boil the potatoes for 20 minutes. 

Heat a quarter of the butter in a saucepan, then fry the onion until just starting to turn gold, then add  cabbage and cook for a further 5 mins.  Turn off the heat and set aside. Drain potatoes in a colander. Mash potato until smooth. 

Heat cream with remaining butter and, when almost boiling, beat into the potato. Add onion and cabbage to potato and mix. Season with salt and pepper.