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“My grandmother's original version called for a head of cabbage, and all other ingredients were ‘to taste.’ That leaves a lot of room for variation! “The traditional recipe calls for mashed potatoes and cabbage with cream, butter, salt, pepper and scallions. So of course, when scallions cost more than onions we had it with onions when I was younger. “My version uses skim milk, kale and leeks. I have relatives who also add chives. Again, it is a matter of taste.” - Mary Ellen Mahan
: irish, side, healthy
Serves: 8
  • 3 pounds russet potatoes, peeled and cubed
  • 1½ to 2 pounds cabbage
  • ½ cup non-fat plain Greek yogurt
  • ½ cup non-fat milk
  • 3 tablespoons butter
  • 5 scallions, chopped and divided
  • Salt and pepper
  1. Put the potatoes in a large pot and cover with water. Bring the water to a boil and cook the potatoes until tender, about 20-30 minutes; set aside.
  2. Remove the outer leaves of the cabbage, quarter, remove the core and slice the quarters into thin slices.
  3. In a large pot bring water to a boil. Add the cabbage and cook for about 3-5 minutes, until tender and bright. Remove the cabbage, place in a strainer over a large bowl. Place a small plate over the cabbage and top with a few cans of soup, allowing the weight to remove excess water.
  4. When the potatoes are soft drain the water and return the potatoes to the pot. Add the cream (yogurt), milk, butter and all but 3 tablespoons scallions.
  5. Mash the potatoes with a potato masher. Do not use a ricer or electronic hand mixer. (Mother Mahan is very clear on this!)
  6. Add the strained cabbage to the potato mixture and mash to combine. Season with salt and pepper.
  7. Serve with a sprinkle of the remaining scallions.
Recipe by phoebe's pure food at