Colcannon Potatoes a La Chef Tim James

This recipe is from Chef Tim James of The Local in Saratoga Springs, New York. (Its a tasty way to use up St. Patrick's Day leftovers). Note: Since this recipe uses leftovers and a microwave, prep and cook times are only estimates (for the purpose of posting the recipe - Zaar won't post a recipe without prep/cook times). Everyone's microwave is different so go by your microwave's suggested cooking times for reheating.

• Ready In: 20 mins
• Serves: 4

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