St. Patrick's Colcannon

Ingredients

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

Instructions

1. 1

   Place potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage and 2 tablespoons of butter; cover and simmer until the cabbage has softened, 10 to 12 minutes. Drain.

3. 3

   Melt 1/2 cup butter in a skillet over medium heat. Stir in garlic and white parts of green onions. Cook until garlic has softened and mellowed, about 2 minutes.

4. 4

   Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.