Irish Mashed Potatoes

Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Website
CL Comments: "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
More CL Comments: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.


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


  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.


Healthy Units: 5 per serving
CALORIES 264 (17% from fat); FAT 5g (satfat 2.9g, monofat 1.3g, polyfat 0.2g); PROTEIN 7.5g; CARBOHYDRATE 47.2g; FIBER 3.7g; CHOLESTEROL 15mg; IRON 1mg; SODIUM 352mg; CALCIUM 56mg;

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