- 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
- 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.
- 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.
- 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.
- 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.
04/02/2017
recipepes.com
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