1. Remove 12 largest leaves from cabbage. Reserve remainder for another use. Blanch in a large pot, 3-4 minutes until barely softened. Cut away any thick veins from stem end with a sharp knife. Place 8 largest leaves on counter. Use extra leaves to patch any spaces or tears. Spread with mashed potatoes, leaving 1/8 inch at edge. Place a slice of corned beef on potatoes. 2. Tuck in sides and roll up from stem end. Place seam-side down in a skillet sprayed with no-stick spray. Skillet should be large enough to hold rolls snugly in one layer. Secure with toothpicks . 3. Whisk 3/4 cup mustard with stout until smooth. Drizzle around cabbage rolls. Cover skillet and heat 2 minutes on medium-high heat, reduce heat to low and cook until piping hot, spooning sauce over rolls once or twice. Serve hot with sauce. ---------------------------------------------------------------------------
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