Colcannon Potatoes a La Chef Tim James

Ingredients

• 1 1/2 lbs roughly chopped cooked potatoes
• 1/2 lb finely chopped cabbage
• 1/2 lb leftover corned beef, cut into small pieces
• 1/2 teaspoon minced garlic
• 4 tablespoons butter
• 1/2 cup heavy cream, warmed (milk is ok, but will not be as rich)
• white pepper, to taste
• 2 green onions, sliced

Directions

1. 1

   Reheat potatoes, cabbage, and beef in a microwave (or a large pan with a small amount of water or stock).

2. 2

   In a sauté pan, cook garlic with butter until softened.

3. 3

   In a large bowl, add cream, pepper, potatoes and sautéed garlic (with the butter), mash until mixed, but still chunky.

4. 4

   Fold in cabbage, corned beef and green onion.