Colcannon

Everyone’s favorite Irish potato and cabbage dish becomes even more delish with the addition of rich chive cream cheese and plenty of garlic!

2 1/2 lbs. all-purpose potatoes, peeled, cut into 2" chunks 2 cloves garlic Salt 1/4 cup butter 3 cups shredded cabbage, about 7 oz., from small head of cabbage 1 1/4 cups milk Half of 7.5-oz cont. chive cream cheese, at room temperature 1/4 tsp. salt 1/4 tsp. pepper 3 small scallions, chopped 4 Tbs. chopped fresh parsley Additional butter, optional

In large pot, combine potatoes and garlic with enough salted water to cover by 1". Over high heat, bring to boil. Reduce heat to medium; cook 20 minutes or until tender; drain.

In same pot, melt butter over medium heat. Add cabbage; cook, stirring occasionally, until golden, about 6 minutes. Remove from heat; reserve. Meanwhile, in microwave- safe measuring cup, microwave milk and cream cheese on High in 30-second intervals until hot, 1 1/2-2 minutes.

Add potatoes to pot with cabbage; mash to desired smoothness. Stir in milk mixture. Reserve 1 Tbs. scallions and 1 Tbs. parsley. Stir remaining scallions and parsley with salt and pepper into potato mixture. Transfer to serving bowl. If desired, top with additional butter. Garnish with reserved scallions and parsley.

Servings: 8 Calories: 219 Protein: 5 g. Fat: 10 g. (6 g. sat.) Chol.: 22 mg. Carbs.: 29 g. Sodium: 490 mg. Fiber: 3 g. Sugar: 4 g. Kitchen time: 25 minutes. Total time: 45 minutes.