St. Patrick's Colcannon


  • 3 pounds red potatoes, quartered
  • 1 head cabbage, cored and shredded
  • 2 tablespoons butter
  • ½ cup butter
  • 1 teaspoon minced garlic
  • 4green onions, sliced, white parts and tops separated
  • white pepper to taste
  • 1 ¼ cups hot milk
  • 1 pound leftover corned beef, cut into pieces and warmed
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 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.

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