Irish Potatoes and Cabbage with Bacon (Colcannon)

• 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

1. Cook potatoes in boiling water in large saucepan 20 min.
2. or until tender.
3. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp.
4. Remove bacon from skillet with slotted spoon; drain on paper towels.
5. Add onions to bacon drippings in skillet; cook and stir 2 min.
6. or until crisp-tender.
7. Add water; stir to scrape browned bits from bottom of skillet.
8. Add cabbage; mix well.
9. Cover; cook 7 min.
10. or until cabbage is tender and water is cooked off, stirring occasionally.
11. Drain potatoes; return to pan.
12. Add cream cheese product.
13. Mash potatoes until creamy, gradually adding milk.
14. Add cabbage mixture and bacon; mix well.

baking potatoes, bacon, onion, water, cabbage, philadelphia cream cheese, milk

Taken from www.kraftrecipes.com/recipes/irish-potatoes-cabbage-bacon-colcannon-180907.aspx (may not work)