St. Patrick'S Colcannon

Name: St. Patrick'S Colcannon
Ingredients: 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

9 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

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.