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."
Cream Cheese Colcannon Cream Cheese Colcannon
Cream Cheese Colcannon Cream Cheese Colcannon
Cream Cheese Colcannon Cream Cheese Colcannon
  • Serves
  • Prep
    20 m
  • Cook
    50 m
  • Ready In
    1 h 10 m
  • Difficulty
  • Nutritions


  • 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.


  • 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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