Colcannon is a classic Irish side dish that couples mashed potatoes with cabbage or kale. We use low-fat milk instead of the more traditional cream-and-butter combination for a healthier profile.

Makes 6 servings, scant 1 cup serving each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

6 sprigs fresh thyme
1 cup low-fat milk
6 cloves garlic, peeled
6 scallions, sliced
5 cups finely shredded green cabbage (about 1 pound)
4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks
Salt & freshly ground pepper to taste
2 tablespoons chopped fresh parsley

1. Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.
2. Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.
3. Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.
4. Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.
5. Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.

NUTRITION INFORMATION: Per serving: 99 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 21 g carbohydrate; 4 g protein; 3 g fiber; 84 mg sodium; 476 mg potassium.
Nutrition bonus: Vitamin C (68% daily value).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable

MAKE AHEAD TIP: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.