St. Patrick's Colcannon

Ingredients

• Servings: 8
• 3 pounds red potatoes, quartered
• 1 head cabbage, cored and shredded
• 2 tablespoons butter
• 1/2 cup butter
• 1 teaspoon minced garlic
• 4 green onions, sliced, white parts and tops separated
• white pepper to taste
• 1 1/4 cups hot milk
• 1 pound leftover corned beef, cut into pieces and warmed

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• place potatoes in a large saucepan and add water to cover by 1-inch. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• meanwhile, bring a large pot of salted water to a boil. stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. drain.
• melt 1/2-cup butter over medium heat. stir in garlic and the white parts of the green onions. cook until the garlic has softened and mellowed.
• drain the potatoes and mash with white pepper to taste. fold in melted butter, milk, cabbage, and corned beef. sprinkle with green onion tops to serve.