Cream Cheese Colcannon Recipes

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CREAM CHEESE COLCANNON



Cream Cheese Colcannon image

This mashed potato dish is typical for St. Patrick's Day. Makes a great side dish to corned beef. Made for ZWT-8-Great Britain

Provided by DailyInspiration

Categories     Mashed Potatoes

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb potato
4 cups cabbage, shredded
1 large onion, chopped
1/2 cup skim milk
1 tablespoon butter
1 (3 ounce) package cream cheese, softened
1 pinch salt & fresh ground pepper

Steps:

  • 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, 15-20 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. Grease a 2-qt. 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 a preheated oven until browned, 30-35 minutes.

CREAM CHEESE COLCANNON



Cream Cheese Colcannon image

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.

Provided by katt

Categories     Mashed Potatoes

Time 1h10m

Yield 4

Number Of Ingredients 7

1 pound potatoes
4 cups shredded cabbage
1 large onion, chopped
½ cup skim milk
1 tablespoon butter
1 (3 ounce) package cream cheese
1 pinch salt and ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 30.6 g, Cholesterol 31.6 mg, Fat 10.5 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 6.6 g, Sodium 120.6 mg, Sugar 6.9 g

COLCANNON



Colcannon image

Provided by Moira Hodgson

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

3/4 pound green cabbage
1 pound Yukon gold potatoes, peeled
Coarse sea salt and fresh ground pepper to taste
1 small onion, chopped
3 tablespoons unsalted butter

Steps:

  • Trim the cabbage, discarding tough outer leaves and the hard core. Cut it into quarters and steam the quarters until barely tender. Chop them fine and set aside.
  • Meanwhile, steam or boil the potatoes until they are tender. Mash them and season them with salt and pepper to taste. Mix in the cabbage.
  • In a large nonstick skillet, soften the onion in two tablespoons of the butter. Mix it with the cabbage and potatoes. Return the mixture to the pan and fry until it is browned on the bottom. Put a plate over the pan and invert to turn the mixture onto it like a pancake. Heat the remaining tablespoon of butter in the pan. Brown the potatoes and cover the cabbage mixture on the other side.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams

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