Cream Cheese Colcannon

Cream Cheese Colcannon

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  katt

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (13)

Rate This Recipe


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.



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.

Jaye G

Jaye G

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.

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Amount Per Serving (4 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 30.6 g
  • 10%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 217 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Jalapeno Cream Cheese Chicken Enchiladas


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Carrot Cake Cupcakes with Cream Cheese Icing