Ingredients
1-1/2 pounds red potatoes, cut into 1-inch cubes7-1/2 cups chopped cabbage8 green onions, chopped1 cup fat-free milk1/3 cup reduced-fat butter3/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking.
Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft.
Drain potato mixture. Mash with milk mixture, butter, salt and pepper.
