Red Potato Colcannon

Preparation

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 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.

Tips

Per serving: 182 calories; 4 g fat (2 g saturated fat, 0 g mono unsaturated fat); 11 mg cholesterol; 31 g carbohydrates; 6 g protein; 5 g fiber; 653 mg sodium; 842 mg potassium

Nutrition Bonus: Vitamin C (150% daily value), Potassium (24% dv), Fiber (20% dv), Calcium (15% dv).

Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk

Contributed by: EatingWell.com

There are countless variations on this classic Irish potato and cabbage combination. Ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter.