The combination of potatoes and cabbage is a traditional Irish dish that is often associated with St. Patrick?s Day. I like to serve it all year because it is a great way to make mashed potatoes special with a very healthful cruciferous vegetable.
8 ounces shredded cabbage 3 slices bacon 1-1/2 pounds (3 large) russet potatoes, peeled and quartered 1/4 cup fat-free milk 2 tablespoons fat-free sour cream dash white pepper salt and pepper to taste
In a covered medium saucepan, cook cabbage in boiling salted water until cabbage is tender. Drain and set aside.
In a small skillet, cook bacon until crisp. Drain and discard fat. Crumble bacon and set aside.
In a large covered saucepan, cook potatoes in boiling salted water until tender. Drain well. Add milk to the potatoes in the saucepan and beat with electric mixer until smooth. Add extra milk if necessary to make a light fluffy texture. Add sour cream and stir to mix. Add cabbage and bacon and stir to mix. Add salt and pepper to taste.
This can be prepared ahead of time. Cover and refrigerate. When ready to serve, heat through in the microwave or oven.
Nutritional Information per serving:
Calories: 150 Fat, gm.: 2 Protein, gm.: 5 Carbs, gm.: 28 Cholesterol, mg.: 5 Fiber, gm.: 3.3