- 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
- 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.
05/02/2018
recipepes.com
Cream Cheese Colcannon, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
