A delightful blend of creamy mashed potatoes and tender cabbage, enhanced with garlic and finished with corned beef, creating a comforting and hearty dish.
Ingredients
2 pounds Potatoes
1 head Cabbage
1/2 cup Butter
2 cloves Garlic
3 stalks Green Onions
1 cup Corned Beef
1/4 cup Milk
to taste White Pepper
Method
Start by placing the potatoes in a spacious saucepan, covering them with water by about an inch. Bring the water to a rolling boil, then reduce the heat to medium-low, cover the pot, and let it simmer until the potatoes are fork-tender, which should take roughly 20 minutes.
While the potatoes cook, take another large pot and fill it with salted water. Bring it to a boil, then add in the chopped cabbage along with 2 tablespoons of butter. Cover and let it simmer until the cabbage is tender, around 10 to 12 minutes. Once done, make sure to drain the cabbage thoroughly.
In a skillet over medium heat, melt 1/2 cup of butter. Toss in the minced garlic and the white parts of the green onions. Sauté the mixture until the garlic is fragrant and soft, which should take about 2 minutes.
After the potatoes are cooked, drain them well and mash them with a hint of white pepper. Slowly fold in the melted butter, milk, the tender cabbage, and diced corned beef. To finish, sprinkle the green tops of the green onions on top for an extra burst of flavor and a pop of color.
