Mashed Potatoes with Cabbage

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Course: Side Dish
Keyword: dairy, vegetable
Servings: 6 per container
Calories: 130kcal


  • 2 pounds russet potatoes (about 2 large potatoes, scrubbed and chopped into chunks)
  • 1 pound cabbage (½ medium cabbage), quartered, cored and thinly cut
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp green onions (about 3 green onions), chopped
  • cup low-fat milk or unsweetened almond milk
  • ½ + ⅛ tsp salt (if desired)
  • Black pepper to taste


  • Cover potatoes with water in saucepan, add ½ teaspoon salt and bring to boil. Reduce heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain water, but use a skimmer or a slotted spoon to transfer potatoes from the pot to a bowl.
  • Bring water back to a boil and add cabbage. Cook uncovered until tender, approximately five to six minutes. Drain.
  • Heat olive oil over medium heat in a large, heavy nonstick skillet, and add green onions. Cook, stirring until they soften, about three minutes.
  • Add potatoes to skillet. Smash potatoes to a coarse mash in the pan with a potato masher or back of spoon.
  • Stir in milk and mix together well until potatoes have absorbed all the milk.
  • Stir in cabbage and season with ⅛ teaspoon salt (if desireand pepper to taste.
  • Stir together until heated through and serve.



Serving: 0.5cup | Calories: 130kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Calcium: 79mg | Iron: 1mg