Cream Cheese Colcannon Recipes

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.

Steps:

• Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
• Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
• Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

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.

Steps:

• Boil the potatoes in their skins until tender. Drain and leave until cool enough to handle.
• Put the cabbage in a large pot and pour about 4 cups of boiling water over it. Cover and bring back to a boil and let steam about 10 minutes. Using tongs, pull the cabbage from the bottom to the top every few minutes for even cooking. Remove from heat and leave to sit.
• Peel the potatoes and finely mash.
• *NOTE: Spring onions are also known as scallions. You may also use one or two small onions, minced if you prefer.
• Melt butter and add onion and cook until just tender. Add milk and heat through. Beat into potatoes. Season with salt and pepper.
• Drain the cabbage thoroughly. Add potatoes and mix together.
• Tip the mixture into a serving dish and sprinkle with a bit of nutmeg.
• Enjoy!

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.

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
• Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Steps:

• Boil potatoes in lightly salted water until tender.
• Drain,reserving the liquid,and set them aside to cool Using the reserved potato water,boil the cabbage and onion for about 5 minutes- Drain and set aside.
• When potatoes are cool enough to handle,peel and mash with milk,butter,and salt and pepper,to taste.
• Add the reserved onion and cabbage mixture.
• Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish.
• Sprinkle with remaining cheese on top.
• Heat in a moderately hot oven and let cheese on top brown slightly.

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.