Mashed Potatoes And Cabbage

• 3/4 pound tiny thin-skinned potatoes
• 1/2 pound cabbage
• Bunch fresh chives to yield 1 tablespoon chopped
• 3/4 cup nonfat buttermilk
• 2 teaspoons Dijon mustard
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub but do not peel the potatoes.
2. Cover with water, and bring to a boil in a covered pot.
3. Cook for 15 to 20 minutes, depending on the size of the potatoes.
4. Meanwhile, trim the cabbage and grate fine.
5. Steam for about 5 minutes, until the cabbage is soft.
6. Drain well.
7. Chop the chives.
8. When the potatoes are cooked, drain and mash in a food mill or with a potato masher.
9. Don't worry about the skins.
10. Mix together the potatoes, cabbage, chives, buttermilk and mustard.
11. Season with salt and pepper and serve.

potatoes, cabbage, fresh chives, nonfat buttermilk, mustard, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1248 (may not work)