Irish Mashed Potatoes

"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

Yield: 6 servings (serving size: 1 cup)

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

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.

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.

Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.

Nutritional Information

Calories:

264 (17% from fat)

Fat:

5g (sat 2.9g,mono 1.3g,poly 0.2g)

Protein:

7.5g

Carbohydrate:

47.2g

Fiber:

3.7g

Cholesterol:

15mg

Iron:

1mg

Sodium:

352mg

Calcium:

56mg