Irish Mashed Potatoes With Cabbage

Total Time
1hr 35mins
Prep
20 mins
Cook
1 hr 15 mins

This is typically called Champ, but this one has some added ingredients! Adapted from Cooking Light.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
  3. Return potato mixture to pan. Add cream cheese, milk, sour cream, salt and pepper; mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.
  4. Note: This can be made a day ahead; just cool, cover, and refrigerate. Reheat in oven or microwave.
Most Helpful

5 5

Very good! Served with corned beef, Irish soda bread, and roasted carrots for St. Patrick's Day. Light and fluffy without being full of butter and fat. Only change I made was to put potato mixture through a large-holed ricer. Love those Cooking Light recipes, thanks for sharing!

5 5

Oh yum, Sharon these are wonderful! I am usually a very traditional butter/milk/salt mashed potato kind of girl, but tonight I resisted temptation to change the recipe up and tried the cream cheese and sour cream. Yum! Very fluffy and very rich, though I used fat free versions of both ingredients. For me the real kicker was using garlic and broth to boil the veggies; it really added that special something. Made for St. Patty's to go under Irish Stew, and I will revisit the recipe I'm sure. It makes quite a lot and is quite filling! I scaled the recipe back to serve four and still had a good amount left over. FWIW my 3 year old didn't notice the cabbage at all--woohoo! Thanks for posting. Made for PRMR.

5 5

Delicious! Light, fluffy, and flavorful.