Mashed Potatoes And Cabbage

Ingredients

• ¾ pound tiny thin-skinned potatoes
• ½ pound cabbage
• Bunch fresh chives to yield 1 tablespoon chopped
• ¾ cup nonfat buttermilk
• 2 teaspoons Dijon mustard
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    200 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 8 grams protein; 3 milligrams cholesterol; 408 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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.
2. Meanwhile, trim the cabbage and grate fine. Steam for about 5 minutes, until the cabbage is soft. Drain well.
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.
4. Mix together the potatoes, cabbage, chives, buttermilk and mustard. Season with salt and pepper and serve.

30 minutes