Prep 20 mins
Cook 50 mins
This mashed potato dish is typical for St. Patrick's Day. Makes a great side dish to corned beef. Made for ZWT-8-Great Britain
- 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, 15-20 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. Grease a 2-qt. 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 a preheated oven until browned, 30-35 minutes.
Delicious recipe. These potatoes were a great side to this evenings chicken stew. I did make then a bit dryer so the would hold up to the stew that we put over them. Yummy. :D
We loved these potatoes! I made this dish on St Patty's Day, along side another similar mashed potato recipe, AND with the chunked potatoes that simmered with the corned beef. (We had lots of left-over potatoes for dinner that following week)! These were really delicious. The great part is that the grand-kids (who turn their noses up at boiled cabbage) had no idea that they were eating cabbage in their potatoes. Ha! Thanks for posting this keeper recipe. (Made for PRMR)
Great colcannon. Simple and good. Thanks Nancy. Made for ZWT8 - Family Picks.