Mashed Potatoes And Cabbage
Updated Nov. 1, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾pound tiny thin-skinned potatoes
- ½pound cabbage
- Bunch fresh chives to yield 1 tablespoon chopped
- ¾cup nonfat buttermilk
- 2teaspoons Dijon mustard
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
204 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 8 grams protein; 368 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Scrub but do not peel the potatoes. Cover with water, and bring to a boil in a covered pot. Cook for 15 to 20 minutes, depending on the size of the potatoes.
- Step 2
Meanwhile, trim the cabbage and grate fine. Steam for about 5 minutes, until the cabbage is soft. Drain well.
- Step 3
Chop the chives. When the potatoes are cooked, drain and mash in a food mill or with a potato masher. Don't worry about the skins.
- Step 4
Mix together the potatoes, cabbage, chives, buttermilk and mustard. Season with salt and pepper and serve.
Private Notes
Comments
This went really well with Julia Moskin's Pan Roasted Fish Filets with Herbed Butter.