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3 pounds red potatoes, scrubbed and quartered 1 head of cabbage, shredded 2 tablespoons butter 1/2 cup butter 3 teaspoons minced garlic 6 green onions (separate the white parts from the green tops) White pepper, to taste 1-1/4 cups hot milk 1 pound cooked corned beef or ham, cut into bite-size pieces Optional: Sour cream, with or without chives

Use a large pan and cover the potatoes with water. Cover the pan and bring the contents to a boil. Turn the heat back to medium and simmer for at least 20 minutes. Test the potatoes with a fork to be sure they’re tender. Set aside. Use another pot in which to boil the cabbage and the 2 tablespoons of butter, in salted water. Cover the pot and turn down the heat to a simmer and check to make sure the cabbage has cooked until it’s soft. It’s doesn’t take very long for this to happen; check it in 10 minutes or so. Melt the 1/2 cup of butter in a small pan and stir in the minced garlic and the chopped white parts of the green onions. Cook until garlic is softened. Drain the potatoes, add the white pepper and mash them. Stir in the melted butter with garlic and white parts of the onions. Stir in the warm milk, cabbage and warmed-up corned beef or ham and mix all together well. Top each serving with some of the chopped green onion tops. I also like to add a dollop of sour cream with chives to each serving. This makes a hearty meal that anyone with or without some Irish in them will enjoy. Readers with questions or comments for Dave Kessler may write to him in care of this publication.