Directions:
- In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
- Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes.
- Drain and return all ingredients to pot.
- Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired.
- Serve hot with sliced corned beef.
- NOTE: if it's too thin, add instant potatoes until desired consistency is reached.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.25 Kcal (822 kJ) | ||
| Calories from fat | 86.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 15% | |
|---|---|---|---|
| Cholesterol | 25.7mg | 9% | |
| Sodium | 57.03mg | 2% | |
| Potassium | 762.86mg | 16% | |
| Total Carbs | 25.7g | 9% | |
| Sugars | 4.47g | 18% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 38.7mg | 64% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.95 Kcal (356 kJ) | ||
| Calories from fat | 37.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 15% | |
|---|---|---|---|
| Cholesterol | 11.12mg | 9% | |
| Sodium | 24.69mg | 2% | |
| Potassium | 330.22mg | 16% | |
| Total Carbs | 11.13g | 9% | |
| Sugars | 1.94g | 18% | |
| Dietary Fiber | 2.29g | 21% | |
| Protein | 1.64g | 8% | |
| Vitamin C | 16.7mg | 64% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.6mg | 8% | |
| Calcium | 29mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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