Peel and slice potatoes; place in slow-cooker. Add cabbage and 1/2 tsp (2 ml) each of the salt and pepper. Cover with water. Cover and cook on low until vegetables are softened, about 6 hours. Drain and return vegetables to slow cooker.
With potato masher, mash vegetables until no large pieces remain. Stir in milk, butter and remaining salt and pepper, mash until desired smoothness. Sprinkle with green onion.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 46 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 13.5mg||4 %|
|Sodium 62.7mg||2 %|
|Potassium 990.7mg||26 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 34.6g|
|Protein 5.4g||8 %|
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Calories per serving: 223
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