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Cream Cheese Colcannon

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."
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1 h 10 m servings 235 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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

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Read all reviews 15
  1. 20 Ratings

Most helpful positive review

Very tasty! I used red potatoes and left the skins on instead of peeling them. I did need to cook the cabbage and onions longer than stated to soften them. I added a bit more salt and pepper, as...

Most helpful critical review

We thought that this dish would be really good, but we were not keen on it. It was rather bland-tasting, and I won't add 'a hefty dose of salt' to anything to add flavour. Not a keeper.

Most helpful
Most positive
Least positive

Very tasty! I used red potatoes and left the skins on instead of peeling them. I did need to cook the cabbage and onions longer than stated to soften them. I added a bit more salt and pepper, as...

Made tonight to go with corned beef. Very good. i did not have cream cheese so used a mix of sour cream and plain yogurt...healthier and still delicious. You do need to add a healthy amount o...

These were so good. Only thing is I blended 1/2 of the cabbage/onion mixture so my husband and 3 year old would not get scared from the cabbage.

Loved it! Mashed potatoes and cabbage go so well together in many different dishes, and it works great in this one. The little bit of cream cheese just gives it a nice, creamy texture. Served...

Fabulous! What a great use of cabbage, and a wonderful alternative to mashed potatoes. We made this as a side dish for grilled salmon, and it was an amazing meal. One note: we did have to bake t...

I think I prefer this over mashed potatoes. It has to be less calories ,less carbs and wonderful flavor!

A real crowd pleaser! Don't tell them it has cabbage in it, and they'll never know. I used leeks instead of onions and like the extra color for St. Patrick's Day. I will be serving this inste...

This is scrumptious. I made this just for my husband and myself and at the end of the meal there wasn't enough left for lunch the following day. We love all the ingredients in this dish and co...

It was good. I too didn't have cream cheese so I used a generous amount of sour cream and that worked out well.