St. Patrick's Colcannon

Every year we have a traditional Irish meal on March 17--complete with the dark beer.  Sometimes I cook a little too much, though.  Wondering what to do with the leftovers from a St. Patrick's Day feast? Look no more! Here is a wonderful recipe.  

Ingredients: 

3 lb. red potatoes, quartered

1 head of cabbage (it is 15 cents a pound at my market right now!)

1/2 c. plus 2 T. butter. separated

1 tsp. minced garlic

4 green onions, sliced.  May sub leeks

white pepper to taste

1 1/4 c. hot milk

1 lb. leftover corned beef, cut into pieces and warmed

Directions:

Place potatoes in a lg. saucepan and cover with water by 1 inch.  Bring to a boil and reduce to med-low. Simmer 20 minutes.

Meanwhile bring a lg. pot of salted water to a boil. Stir in cabbage with 2 T. butter, cover and simmer until softened. Drain.

Melt 1/4 to 1/2 c. butter over med. heat. Stir in garlic with white parts of onion. Cook until soft and mellow.  Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops and serve!