"I created this recipe after tasting the best mashed potatoes I had ever had, in Dublin, Ireland. The secret ingredients were cabbage and cream. I substituted low-fat cream cheese and fat-free sour cream for the cream with great results. If I have leftover cabbage, I freeze it to have on hand for this recipe." --CL Reader
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
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
How to Make It
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.