Corned Beef, Cabbage, & Mashed Potatoes

Ingredients

• 6 lb . Corned beef from the store
• 1 head of cabbage � cup butter salt to taste
• 1 lb . Yukon Gold potatoes 4 oz cream cheese � cup butter � cup whole milk Parsley to taste Garlic to taste Salt to taste

Instructions

1. 1

   Empty entire contents of corned beef (incuding juices) into a crockpot with the fat layer on the bottom.

2. 2

   Find the small seasoning packet and sprinkle on top.

3. 3

   Cover and cook on low for about 12 hours.

4. 4

   For the cabbage, shred, or nely cut a head of cabbage.

5. 5

   Melt a stick of butter in a large pan over medium heat.

6. 6

   Add cabbage and stir until the cabbage is all wilty.

7. 7

   Season with salt to taste.

8. 8

   Peel and cube potatoes.

9. 9

   Add to saucepan and just barely cover with water.

10. 10

    Add about 1 teaspoon salt to the water.

11. 11

    Cover and cook on medium-high heat until potato are soft.

12. 12

    Drain o excess water (some people like to save it for other dishes).

13. 13

    Add cream cheese, butter, milk, and spices.

14. 14

    Use a potato masher or beaters to make creamy.

15. 15

    The secret is in the type of potatoes.