Colcannon

by Nancy

2 lbs. potatoes, peeled and cut into pieces

1 small cabbage, cored and chopped

2 small leeks, white parts only, sliced

1 c. fat-free milk

4 oz. fat-free cream cheese, softened

1/2 t. white pepper

Boil potatoes until tender.  In another pan, boil or steam cabbage until tender (about 10 min.)  Drain, and set aside.  Simmer leeks in milk for about 5 min.  When leeks are soft, remove with a slotted spoon and set aside, reserving the milk.

When potatoes are tender, drain well.  Add half the milk used to simmer the leeks.  Mash the potatoes until all the lumps are gone.  Add cream cheese and white pepper, then mash again until blended.  Use remaining milk if needed.  Stir in cabbage and leeks.  Serve immediately.