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