Trinxat | Andorran colcannon?

Andorra next cooking around the world, and this is meant to be an attempt at trinxat, which is basically our (The Irish) colcannon except with olive oil and garlic instead of butter or milk.

I was hungry so took it off too soon, I think it should be crispy and brown on top. It would probably look more edible if I had crisped the top and made it brown and crunchy.
I’d probably stick to colcannon, I prefer the buttery thing to the olive oil thing. But I am Irish so what do you expect?

I'll be away on holidays from The Wee Shed until the 21nd May '24 so any orders received between now and then will be posted on the 22nd May.
Thanks!
Dave

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