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**

Ingredients:

• 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

Instructions:

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