Cream Cheese Colcannon

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   Grease a 2-quart casserole dish.

5. 5

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

6. 6

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

7. 7

   Stir drained cabbage and onion into potato mixture.

8. 8

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

9. 9

   Pour potato mixture into prepared casserole dish.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.