2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
1/4 cup butter, softened
1/2 cup half-and-half
Salt and pepper
Place vegetables in large saucepan and fill with water. Place over medium-high heat and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender.
Drain vegetables and place in large bowl. Add butter and mash, gradually adding half-and-half as you mash, until mixture is chunky. Do not mash fine. Season with salt and pepper.
Serve hot topped with slices of corned beef.
Rustic Corned Beef & Potato Bake
This recipe is another great way to use up your leftover corned beef from your St. Patricks Day feast.
Corned Beef and Roasted Vegetable Salad Recipe
Throw your leftover corned beef together with some roasted veggies and lemon-dill dressing to create this enticing salad.
Corned Beef Reuben Dip Recipe
Transform your corned beef and satisfy all of your party guests with this corned beef Reuben dip recipe.