Restaurant Recipes

Desmond O'Malley's Colcannon

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Yield: 8 servings


  • 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.


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

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

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