1 7 pound corned beef roast
1 head green cabbage
5 large russet potatoes
3 Tbsp. butter
1/2 cup nonfat milk
2 Tbsp. finely chopped fresh parsley
Place corned beef roast in a large dutch oven and cover completely with water. Add seasoning packet that comes with the roast. Cover and bring to a boil over high heat. As soon as water boils, reduce heat to medium low and simmer for 2 hours, stirring periodically. After 2 hours have passed, slice entire head of cabbage into 1/2 thin strips. Add cabbage and mix well to incorporate. Return lid to pot and simmer another hour.
While cabbage is cooking, prepare mashed potatoes. Bring six cups of salted water to a boil in a large saucepan. Peel and chop potatoes into 2 inch pieces and boil for 15 minutes. Drain water and use a hand mixer to mash potatoes while still hot. Add butter and milk. Mix thoroughly until potatoes are creamy. (Chef's Note: Add more milk, 1 Tbsp. at a time, if potatoes are sticky.) Place potatoes in a serving bowl and top with chopped parsley.
After 3 hours cook time, remove corned beef from pot and slice into 1/2 inch pieces. Drain liquid from cabbage and serve alongside corned beef and mashed potatoes.