Colcannon

• 4 large potatoes
• 1 1/2 tablespoons light olive oil
• 2 cups finely shredded white cabbage (use shredded coleslaw cabbage as a shortcut)
• 6 scallions, white and green parts, sliced
• 1 cup 1% low-fat milk or soymilk
• Salt and freshly ground pepper to taste

1. Bake or microwave the potatoes in their skins until done.
2. When cool enough to handle, peel, and coarsely mash.
3. Heat the oil in a large skillet.
4. Add the cabbage and saute, covered, over medium heat, stirring occasionally, until limp.
5. Add the scallions and saute, uncovered, until the cabbage begins to turn golden.
6. If the skillet becomes dry, add small amounts of water as needed.
7. Add the potatoes and milk, stir everything together, and turn the heat up to medium-high.
8. Cook without stirring until the bottom of the potato mixture gets nicely browned.
9. Fluff with a wooden spoon, season with salt and pepper, and serve.
10. Calories: 158
11. Total Fat: 4g
12. Protein: 3g
13. Carbohydrate: 26g
14. Cholesterol: 2mg
15. Sodium: 35mg

potatoes, light olive oil, white cabbage, scallions, milk, salt

Taken from www.epicurious.com/recipes/food/views/colcannon-372877 (may not work)