Stampen' Potten

From Julie Wood, Kitchen Classics Mar. 15, 2006 12:00 AM

3 pounds russet potatoes, peeled and cubed 1/2 cup milk or half-and-half 1/4 cup butter 1 onion, sliced 1/2 green cabbage, shredded 1 to 2 cloves garlic, minced Salt and pepper to taste

Cook potatoes in salted water until soft, about 30 minutes. Drain. Put the potatoes back into the pan, add milk and butter and mash until well blended.

In a large saut pan over medium-high heat, saut the onions and cabbage until golden and soft.

Add the garlic and saut for 3 more minutes. Add the potatoes and mix well. Adjust seasoning.

Makes 6 to 8 servings.

Approximate values per serving: 286 calories, 9 g fat, 23 mg cholesterol, 7 g protein, 48 g carbohydrates, 6 g fiber, 116 mg sodium, 27 percent calories from fat.