Mashed Potatoes with Malt Vinegar

• 3 cloves garlic, peeled
• 2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces (4 cups)
• 3/4 cup low-fat milk, warmed
• 2 Tbs. unsalted butter, room temperature
• 1 Tbs. olive oil
• 1 medium onion, thinly sliced (1 1/2 cups)
• 2 tsp. caraway seeds
• 4 cups thinly sliced savoy cabbage
• 4 Tbs. malt vinegar, divided
• 1/4 tsp. salt, optional

1. Fill large pot with 2 inches water, and bring to a boil.
2. Set steamer basket in pot, and fill with potatoes and garlic.
3. Cover pot, and steam potatoes 25 minutes, or until potatoes are very tender and falling apart, stirring occasionally to ensure they cook evenly.
4. Transfer potatoes and garlic to large bowl, and mash.
5. Stir milk and butter into potatoes.
6. Meanwhile, heat oil in large skillet over medium-high heat.
7. Add onion, and saute 10 minutes, or until golden brown.
8. Add caraway seeds, and saute 1 minute, or until fragrant.
9. Add cabbage, and cook 12 minutes, or until tender.
10. Stir in 2 Tbs.
11. vinegar.
12. Fold cabbage mixture into mashed potatoes.
13. Mix in remaining 2 Tbs.
14. vinegar and salt, if desired.
15. Season to taste with black pepper.

garlic, gold potatoes, lowfat milk, unsalted butter, olive oil, onion, caraway seeds, cabbage, malt vinegar, salt

Taken from www.vegetariantimes.com/recipe/mashed-potatoes-with-malt-vinegar/ (may not work)