COLCANNON

Steps:

• Preheat oven to 350 degrees F.
• For the cabbage:
• Grease a two-and-one-half-quart covered casserole and set aside.
• Season cabbage well with paprika, salt, and black pepper.
• Add cabbage and butter to the casserole.
• Cover casserole and bake for 50 minutes, stirring occasionally.
• For the Potatoes:
• Place potatoes, garlic and 2 tablespoons of butter and in a pot of well-salted water (Note: The water should be salty. Taste it. If the water is under seasoned at this point it will be hard to have a well seasoned end product.)
• Bring the water to a boil over medium heat. Cover and cook for 20 to 25 minutes, or until very tender.
• Meanwhile, Cook bacon in a 10 inch skillet until it is brown and crispy.
• Using slotted spoon remove bacon to a bowl, leaving fat in pan.
• Add the sliced onions to the hot bacon fat. Season well with salt and black pepper. Cook for 10 minutes or until brown spots appear, stirring frequently.
• When the potatoes are done, drain well in a colander. Return to the pot and steam over low heat until any remaining water evaporates.
• Mash the potatoes until smooth using a potato masher.
• Gradually add 1/3 of the stick of butter and hot half-and-half and stir vigorously into the potatoes. Repeat this process 2 more times until all of the half-and-half and butter has incorporated.
• Season well with black pepper.
• To assemble:
• Melt the remaining 2 tablespoons butter and set aside.
• Add the baked cabbage, onions and bacon to the mashed potatoes.
• Taste and add extra salt and black pepper only if required.
• Transfer to a serving bowl. Make an indentation on the top by swirling a wooden spoon. Pour the melted butter over. Sprinkle with parsley and serve.