Prep 20 mins
Cook 1 hr 15 mins
This is typically called Champ, but this one has some added ingredients! Adapted from Cooking Light.
- 3 lbs peeled yukon gold potatoes or 3 lbs red potatoes, halved
- 2 1⁄2 cups coarsely chopped cabbage
- 6 garlic cloves, peeled
- 1 chicken bouillon cube
- 1⁄2 cup reduced-fat cream cheese
- 1⁄4 cup milk
- 1⁄4 cup light sour cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- cooking spray
- Preheat oven to 350°.
- Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
- Return potato mixture to pan. Add cream cheese, milk, sour cream, salt and pepper; mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
- Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.
Very good! Served with corned beef, Irish soda bread, and roasted carrots for St. Patrick's Day. Light and fluffy without being full of butter and fat. Only change I made was to put potato mixture through a large-holed ricer. Love those Cooking Light recipes, thanks for sharing!
Oh yum, Sharon these are wonderful! I am usually a very traditional butter/milk/salt mashed potato kind of girl, but tonight I resisted temptation to change the recipe up and tried the cream cheese and sour cream. Yum! Very fluffy and very rich, though I used fat free versions of both ingredients. For me the real kicker was using garlic and broth to boil the veggies; it really added that special something. Made for St. Patty's to go under Irish Stew, and I will revisit the recipe I'm sure. It makes quite a lot and is quite filling! I scaled the recipe back to serve four and still had a good amount left over. FWIW my 3 year old didn't notice the cabbage at all--woohoo! Thanks for posting. Made for PRMR.
Delicious! Light, fluffy, and flavorful.