Creamy Irish Potatoes

By carol gorman

Ingredients

• 2 lb. (900 g) baking potatoes (about 6), peeled, quartered Save-A-Lot — $1.79 until 03/19
• 1 lb. (450 g) cabbage, shredded Giant Eagle — 4 lb For $1.00 until 03/16
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
• 2 green onions, chopped, divided
• 4 slices bacon, cooked, crisp and crumbled Target — $4.49 until 03/19

Preparation

Step 1

Cook potatoes and cabbage in separate pans of boiling water until tender, cooking cabbage 10 to 12 min. and potatoes 15 to 17 min.; drain. (Do not combine.)

Heat oven to 350ºF. Place potatoes in large bowl. Mash with cream cheese until blended. Add cabbage and half the onions; mix well. Spoon into 1.5-L casserole dish sprayed with cooking spray.

Bake 35 to 40 min. or until heated through. Top with bacon and remaining onions.