Thursday, March 16, 2006

Irish Mashed Potatoes

This is an old, old recipe from Cooking Light that I have made several times for Irish holidays :) I wanted to make it this year but couldn't, so I decided to share it with everyone else. It's really yummy, and not as fatty as the traditional recipe.

Irish Mashed Potatoes
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 (Note: I use vegetable-bouillon)
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

Preheat oven to 350°.

Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.

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.

Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.

Yield: 6 servings

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