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Red Potato Colcannon

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1 pound small red potatoes, scrubbed and cut in half

1 Tbsp light butter

½ cup onion, thinly sliced

6 cups green cabbage, thinly sliced (about ½ head of cabbage)

1 cup low fat milk

1 tsp salt

¼ tsp white pepper

Bring 1 inch of water to a boil in Dutch oven or large cooking pot. 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. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes. 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.

Nutrition: per serving – 182 calories, 4g total fat, 2g saturated fat, 11mg cholesterol, 31g carbohydrates, 6g protein, 5g fiber, 653mg sodium, 842mg potassium

Yield: 4 servings, about 1 cup each

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