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READY IN ABOUT 1¼ hrs

Cream Cheese Colcannon

Read Reviews (5)

"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." — katt

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Original recipe makes 4 servings Change Servings

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

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Directions

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.

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PREP 20 mins
COOK 50 mins
READY IN 1 hr 10 mins

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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 well. This was a very satisfying side dish for our St. Patrick's Day dinner.

—Pam-3BoysMama

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Mar 24, 2012

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 of salt for flavor but turned out great.

—smileehart

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5 Ratings

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Mar 25, 2013

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.

—Jaye G

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Mar 23, 2013

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 instead of mashed potatoes from now on since it is much healthier.

—Donna

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Mar 14, 2013

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

—cookinupastorm

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Nutrition

Calories
235 kcal
12%

Carbohydrates
30.6 g
10%

Cholesterol
32 mg
11%

Fat
10.5 g
16%

Fiber
5.4 g
21%

Protein
6.5 g
13%

Sodium
217 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream Cheese Colcannon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 235
Calories from Fat: 95

% Daily Value *
Total Fat 10.5g 16 %
Saturated Fat 6.6g 33 %
Cholesterol 32mg 11 %
Sodium 217mg 9 %
Potassium 758mg 21 %
Total Carbohydrates 30.6g 10 %
Dietary Fiber 5.4g 21 %
Protein 6.5g 13 %
Sugars 6.9g
Vitamin A 11 %
Vitamin C 96 %
Calcium 14 %
Iron 16 %
Thiamin 17 %
Niacin 21 %
Vitamin B6 32 %
Magnesium 16 %
Folate 38 %

* 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.