St. Patrick's Colcannon

Name: St. Patrick's Colcannon
Total time: 50
Yield: 8
Ingredients: 3 pounds red potatoes, quartered; 1 head cabbage, cored and shredded; 2 tablespoons butter; 0.5 cup butter; 1 teaspoon minced garlic; 4 green 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

Recipe by Lisa Deutsch Harrigan from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

•

3 pounds red potatoes, quartered
•

1 head cabbage, cored and shredded
•

2 tablespoons butter
•

0.5 cup butter
•

1 teaspoon minced garlic

•

4 green 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

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