Healthy Loaded Mashed Potatoes

Last St.Patrick's day I ate some delicious Irish mashed potatoes at the O'Grady's house.  I was trying a spin on these with shredded cabbage and more veggies and ended up with this dish.  Who knew that adding the cabbage would add moisture and make them taste buttery!  I also added some onion, garlic, corn, and peas for extra veggies and flavor.  Oh and if you love mashed potatoes but don't own a food mill, go buy one now.  There's nothing like it for creamy, fluffy potatoes.

These have also been great during my pancreatitis recovery made with fat free sour cream.  Again a wok comes in handy for low-fat cooking.

Ingredients:

3 large or 5 medium potatoes – I like white potatoes for mashing

6 cloves of garlic

1 medium onion, diced

2 ears of corn, shucked or 1 can

1 cup frozen peas

1 bag shredded cabbage

2 Tbsp butter

¾  cup low fat sour cream

Salt and pepper

2 Tbsp grapeseed oil

Method:

Peel and quarter potatoes.  Place into a large pot and cover with water.  Add 2 Tbsp salt to the water and 2 whole cloves of garlic.  Bring to a boil and cook until very fork tender, about 15-20 minutes.  Add the cabbage during the last 3 minutes of cooking.

In the meantime, heat the oil on med-high heat in a wok or large saucepan.  Add the onion and sauté for 3 minutes.  Add the corn and garlic, season with salt and pepper and sauté until cooked, another 7-8 minutes.  Add the peas and season again.

Drain the potatoes and cabbage and return to the pot.  Mash through a food mill or using a potato masher.  Stir in the corn mixture, butter, and sour cream.  Season with salt and pepper (potatoes need a good amount of salt).