Ingredients
- About 1 lb. blue potatoes, peeled
- 1 – 2 Tablespoons butter
- 1 cup chopped red onion
- 1 – 3 cloves garlic, peeled & chopped
- 1/4 of a head of cabbage (2 1/2 – 3 cups)
- About 2 Tablespoons low fat milk
- 1 cup chopped lean cooked ham
- Salt & freshly ground pepper, to taste
Instructions
- Peel the potatoes and put them in a saucepan. Cover with water, bring to a boil and cook until tender, about 20 minutes. Drain off the water and put the potatoes in a medium mixing bowl.
- Meanwhile, cut a pat of butter off for the top, then put the rest of the butter in the saucepan over medium heat to melt. Add the onion and garlic and saute for several minutes, stirring frequently, until the onion is soft. Add the cabbage and cook for about 3 – 5 minutes longer, covering the pan, but lifting it to stir every minute or so, until the cabbage is wilted and partly tender but still has a bit of crunch.
- Now, in a medium mixing bowl, mash the potatoes with a fork or potato masher, adding milk or half & half to moisten as needed. Stir in the cabbage mixture and ham and season to taste with salt & freshly ground pepper. Serve hot, making a well in the center for the reserved pat of butter.
Notes
If you can’t find blue potatoes in the store, I would definitely recommend growing them in your garden. Also, please save and fry the peels in a bit of butter–you don’t need much butter. 1/2 Tablespoon will do. Fried blue potato skins are heavenly, crispy and delicious! Most of the vitamins from potatoes resides in or near the skin, so even when fried, they’re healthy too.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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