Print Recipe

Desmond O'Malley's Colcannon



  • 6 to 10 large Idaho potatoes, peeled and cubed
  • 4 sticks (2 cups) butter
  • 1/2 head green cabbage, sliced thin
  • 2 bunches scallions, chopped into 1/4-inch pieces
  • 10 cloves garlic, minced
  • 1 cup heavy cream
  • Salt, pepper and nutmeg, to taste


  1. Place potatoes in pot and add water to cover. Bring to a boil and let cook until soft and falling apart.
  2. Drain and set aside to let excess water evaporate.
  3. Meanwhile, melt butter in a separate pot.
  4. Add cabbage, scallions and garlicand simmer until soft.
  5. Using an electric mixer with a whipping attachment, or a whisk, whip the potatoes.
  6. Add the cream and whip again.
  7. Fold in the butter-vegetable mixture.
  8. Season to taste with salt, pepper and nutmeg.

Servings: 8

Posted by LladyRusty at Recipe Goldmine 2/27/2002 12:59 pm.

Source: Boston - from Executive Chef Dawson Frock, Desmond O'Malley's

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.