Desmond O'Malley's Colcannon

Yield: 8 servings

Ingredients

• 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

Instructions

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.

Attribution

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

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