Popular Recipes: Cream Cheese Colcannon

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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."

Ingredients :

• 1 pound potatoes
• 4 cups shredded cabbage
• 1 large onion, chopped
• 1/2 cup skim milk
• 1 tablespoon butter
• 1 (3 ounce) package cream cheese
• 1 pinch salt and ground black pepper

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H10M

• 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.
• Boil cabbage and onion with the reserved potato water in a pot until softened, about 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Peel and cut potatoes into chunks; place in a large bowl.
• Mash skim milk and butter into potatoes until mixture is smooth.
• Stir drained cabbage and onion into potato mixture.
• Fold cream cheese, salt, and black pepper into potato mixture, stirring until the cream cheese melts.
• Pour potato mixture into prepared casserole dish.
• Bake in preheated oven until browned, 30 to 35 minutes.

Notes :

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