Source: from Executive Chef Dawson Frock, Desmond O’Malley’s
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″ pieces
10 cloves garlic, minced
1 cup heavy cream
Salt, pepper and nutmeg, to taste
Place potatoes in pot and add water to cover. Bring to a boil and let cook until soft and falling apart. Drain and set aside to let excess water evaporate.
Meanwhile, melt butter in a separate pot. Add cabbage, scallions and garlic, and simmer until soft.
Using an electric mixer with a whipping attachment, or a whisk, whip the potatoes. Add the cream and whip again. Fold in the butter-vegetable mixture. Season to taste with salt, pepper and nutmeg
Servings: 8