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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Smooth and creamy. Yum! Ingredients:
1 1/2 lbs russet potatoes, peeled and cut into 2 inch pieces |
4 cups green cabbage, shredded |
4 ounces low-fat cream cheese, softened and cut into chunks |
2 tablespoons butter, cut into small pieces |
1/2 cup green onion, chopped |
1/2 teaspoon bonnes herbs or 1/2 teaspoon other french herb seasoning mix |
salt and pepper |
1 cup cheddar cheese |
Directions:
1. Preheat oven to 425.
2. Place potatoes in a pot and just cover with water.
3. Salt a little and bring to a boil.
4. Reduce heat to medium and let cook for about 20 minutes, or until potatoes are tender.
5. Drain and let excess water evaporate.
6. Meanwhile, add the cabbage to a new pot of boiling, salted water.
7. Let cook for about 6 minutes, until tender.
8. Drain.
9. Mash potatoes with cream cheese and butter using a potato masher.
10. Add salt, pepper, and herbs.
11. Fold in the green onions and cabbage.
12. Taste and add more salt, pepper, or herbs if desired.
13. Transfer potato mixture to a lightly oiled glass casserole dish.
14. Sprinkle cheddar on top.
15. Bake uncovered for 30 minutes until cheese is lightly browned.
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