Colcannon Potatoes A La Chef Tim James - cooking recipe

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

Preparation

Reheat potatoes, cabbage, and beef in a microwave (or a large pan with a small amount of water or stock).
In a saute pan, cook garlic with butter until softened.
In a large bowl, add cream, pepper, potatoes and sauteed garlic (with the butter), mash until mixed, but still chunky.
Fold in cabbage, corned beef and green onion.