Margaret Sullivan’s Colcannon

Obtained from the Margaret Sullivan’s recipe book, 1994 Award Recipient

** This recipe was used on the vigil of All Saints Day but also on Meatless Fridays or other Religious Fast days**


  • Medium cabbage
  • 6 or 8 potatoes, peeled
  • 4 green onions
  • 1 cup milk or cream, warmed
  • ½ cup salted butter
  • Salt and pepper to taste


  1. First par-boil the cabbage and boil/cook potatoes in separate pots
  2. Drain potatoes and add cabbage to the potatoes
  3. Add warm milk/cream
  4. Add onions and whip/mash together
  5. Put in serving dish, form a well, then add butter