A delightful twist on the traditional colcannon, this creamy potato and cabbage bake is perfect for a comforting meal.
Peel and chop the potatoes into even chunks.
Cutting the potatoes into similar-sized pieces ensures they cook evenly.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
Check doneness by piercing a potato piece with a fork; it should slide in easily.
Drain the potatoes and set aside.
Allow the potatoes to steam dry for a minute to remove excess moisture.
Chop the cabbage and onion finely.
Use a sharp knife for precise and safe chopping.
In the same pot, sauté the cabbage and onion in butter over medium heat until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking or burning.
Mash the potatoes in a mixing bowl, adding milk and cream cheese until smooth.
Warm the milk slightly before adding to make mashing easier.
Fold the sautéed cabbage and onion into the mashed potatoes. Season with salt and pepper to taste.
Mix gently to maintain some texture in the vegetables.
Transfer the mixture to a greased casserole dish and smooth the top.
Use a spatula to evenly spread the mixture for even baking.
Bake in a preheated oven at 350°F until golden brown on top, about 30 minutes.
For a crispier top, broil for the last 2 minutes of baking.
Serve warm and enjoy!
Garnish with fresh parsley for a pop of color and flavor.
Continue in our app for the best experience
