Colcannon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 lbs Yukon gold, peeled and halved2 1/2 cups of coarsely chopped cabbage6 cloves of garlic, peeled1/2 cup 1/3-less-fat cream cheese1/2 cup fat-free sour cream 1/2 tsp kosher salt1/4 tsp black peppercooking spray
Combine the first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a 1 and 1/2 quart casserole coated with cooking spray. Cover and bake at 350 for 45 minutes or until thoroughly heated.
Note: this can be made a day ahead; just cool, cover and refrigerate. Reheat in oven or microwave.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a 1 and 1/2 quart casserole coated with cooking spray. Cover and bake at 350 for 45 minutes or until thoroughly heated.
Note: this can be made a day ahead; just cool, cover and refrigerate. Reheat in oven or microwave.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 363.7
- Total Fat: 3.4 g
- Cholesterol: 10.8 mg
- Sodium: 282.2 mg
- Total Carbs: 75.1 g
- Dietary Fiber: 5.3 g
- Protein: 9.7 g
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