Garlic, onion, caraway, and cabbage keep these low-salt spuds from tasting blah. We’ve suggested a little bit of salt to heighten the flavors, but it’s easily omitted.
- 3 cloves garlic, peeled
- 2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces (4 cups)
- 3/4 cup low-fat milk, warmed
- 2 Tbs. unsalted butter, room temperature
- 1 Tbs. olive oil
- 1 medium onion, thinly sliced (11/2 cups)
- 2 tsp. caraway seeds
- 4 cups thinly sliced savoy cabbage
- 4 Tbs. malt vinegar, divided
- 1/4 tsp. salt, optional
Shaker2-Bold;mso-bidi-font-weight:bold">1. 10.0pt;mso-bidi-font-family:GaramondFBText-Regular"> Fill large pot with 2 inches water, and bring to a boil. Set steamer basket in pot, and fill with potatoes and garlic. Cover pot, and steam potatoes 25 minutes, or until potatoes are very tender and falling apart, stirring occasionally to ensure they cook evenly. Transfer potatoes and garlic to large bowl, and mash. Stir milk and butter into potatoes.
10.0pt;mso-bidi-font-family:GaramondFBText-Regular"> Meanwhile, heat oil in large skillet over medium-high heat. Add onion, and sauté 10 minutes, or until golden brown. Add caraway seeds, and sauté 1 minute, or until fragrant. Add cabbage, and cook 12 minutes, or until tender. Stir in 2 Tbs. vinegar.
10.0pt;mso-bidi-font-family:GaramondFBText-Regular"> Fold cabbage mixture into mashed potatoes. Mix in remaining 2 Tbs. vinegar and salt, if desired. Season to taste with black pepper.
- Calories: 159
- Carbohydrate Content: 26 g
- Cholesterol Content: 9 mg
- Fat Content: 5 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 2 g
- Sodium Content: 26 mg
- Sugar Content: 4 g