Cook Time: 30 minutes
Ingredients:
- 2 pounds potatoes, peeled and cut into pieces
- 1 small cabbage, cored and chopped
- 2 small leeks, white parts only, sliced
- 1 cup fat-free milk
- 4 ounces fat-free cream cheese, softened
- 1/2 teaspoon white pepper
Preparation:
Boil potatoes in a large pot of water until tender, about 20-25 minutes. Meanwhile, in a second pot, boil or steam cabbage for 10 minutes or until tender. Drain, cover and set aside.In a medium saucepan, simmer leeks in milk for 5 minutes. When leeks are soft, remove with a slotted spoon and put to one side, reserving the milk.
When potatoes are tender, drain well. Add half the milk used to simmer the leeks. Mash the potatoes until all the lumps have gone. Add cream cheese and white pepper then mash again until blended. Use remaining milk if needed. Stir in cabbage and leeks.
Serve immediately.
Serves 6-8
Per Serving: Calories 132, Calories from Fat 6, Total Fat 0.7g (sat 0.2g), Cholesterol 2mg, Sodium 113mg, Carbohydrate 25.3g, Fiber 4.2g, Protein 6.2g



