At a Glance
- Potato Type: Russet
- Prep Method: null
- Special Requests: Gluten Free
- Cuisine: Irish
- Yield: 4
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed russet potatoes, sautéed cabbage (or kale) and just a touch of butter.
1 pound russet potatoes, scrubbed and cut in cubes
1 tablespoon butter
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head) OR kale
1 cup low-fat milk
1 teaspoon salt
1/4 teaspoon white pepper
1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.
2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage or kale and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.
Calories: 182 Fat: 4g Cholesterol: 11mg Sodium: 652mg Vitamin C: 135% Fiber: 5g Protein: 6g Potassium: 842mg