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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I created this recipe after tasting the best mashed potatoes I had ever had, in Dublin, Ireland. The secret ingredients were cabbage and cream. I substituted low-fat cream cheese and fat-free sour cream for the cream with great results. If I have leftover cabbage, I freeze it to have on hand for this recipe. -CL Reader Ingredients:
3 pounds peeled yukon gold or red potatoes, halved |
2 1/2 cups coarsely chopped cabbage |
6 garlic cloves, peeled |
1 chicken-flavored bouillon cube |
1/2 cup (4 ounces) 1/3-less-fat cream cheese |
1/4 cup fat-free milk |
1/4 cup fat-free sour cream |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
3. Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
4. Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.
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