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James Galway's Colcannon


  • 2 pounds white potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 bunches scallions (white parts only)
  • 1 small green cabbage, cored and cut into 1-inch chunks
  • 1/2 cup heated milk or half-and-half
  • 1/4 to 1/2 cup butter, softened
  • Salt and pepper, to taste


  1. In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.
  2. Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse.
  3. Add the milk and butter and mix well.
  4. Season with salt and pepper.

Makes 6 to 8 servings.

Source: Sir James Galway, the Irish virtuoso flute player from Belfast, nicknamed "The Man With the Golden Flute."

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