Cream Cheese Colcannon

This is a great side dish for corned beef on St. Patrick's Day. It is very smooth and rich! The recipe came from my mother-in-law, who is first-generation Irish.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 235 Calories

Ingredients

• 1 tablespoon butter
• 1 (3 ounce) package cream cheese
• ½ cup skim milk
• 1 large onion, chopped
• 4 cups shredded cabbage
• 1 pound potatoes
• 1 pinch salt and ground black pepper

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease a 2-quart casserole dish.

Step 3

Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and reserve the cooking liquid. Allow potatoes to cool until they can be handled.

Step 4

Boil cabbage and onion with the reserved potato water in a pot until softened, about 5 minutes. Drain.

Step 5

Peel and cut potatoes into chunks; place in a large bowl.

Step 6

Mash skim milk and butter into potatoes until mixture is smooth.

Step 7

Stir drained cabbage and onion into potato mixture.

Step 8

Fold cream cheese, salt, and black pepper into potato mixture, stirring until the cream cheese melts.

Step 9

Pour potato mixture into prepared casserole dish.

Step 10

Bake in preheated oven until browned, 30 to 35 minutes.