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.

Step: 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.

Step: 2

Boil cabbage and onion with the reserved potato water in a pot until softened, about 5 minutes. Drain.

Step: 3

Preheat oven to 350 degrees F (175 degrees C).

Step: 4

Grease a 2-quart casserole dish.

Step: 5

Peel and cut potatoes into chunks; place in a large bowl.

Step: 6

Mash skim milk and butter into potatoes until mixture is smooth.

Step: 7

Stir drained cabbage and onion into potato mixture.

Step: 8

Fold cream cheese, salt, and black pepper into potato mixture, stirring until the cream cheese melts.

Step: 9

Pour potato mixture into prepared casserole dish.

Step: 10

Bake in preheated oven until browned, 30 to 35 minutes.

Per Serving: 235 calories; protein 6.5g; carbohydrates 30.6g; fat 10.5g; cholesterol 31.6mg; sodium 120.6mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .