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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 1-1/2 lb. (675 g) baking potatoes (about 5), peeled, quartered
- 3 slices bacon, cut into 1-inch pieces
- 1 small onion, chopped
- 1/2 cup water
- 3/4 lb. (340 g) cabbage, shredded (about 4 cups)
- 1/2 cup Philadelphia Cream Cheese Product
- 1/2 cup milk, warmed
Method
- Cook potatoes in boiling water in large saucepan 20 min.
- or until tender.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp.
- Remove bacon from skillet with slotted spoon; drain on paper towels.
- Add onions to bacon drippings in skillet; cook and stir 2 min.
- or until crisp-tender.
- Add water; stir to scrape browned bits from bottom of skillet.
- Add cabbage; mix well.
- Cover; cook 7 min.
- or until cabbage is tender and water is cooked off, stirring occasionally.
- Drain potatoes; return to pan.
- Add cream cheese product.
- Mash potatoes until creamy, gradually adding milk.
- Add cabbage mixture and bacon; mix well.
