1Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 15-20 minutes. **Drain and reserve the cooking liquid. Allow potatoes to cool until they can be handled
2Boil cabbage and onion with the reserved potato water in a pot until softened. about 5 minutes. Drain.
3Preheat oven to 350 degrees F. Grease a 2-qt. casserole dish. Peel and cut potatoes into chunks, place in a large bowl. Mash skim milk, cream cheese and butter into potatoes until mixture is smooth. Stir in drained cabbage and onion into potato mixture, stirring until the cream cheese melts.
4Pour potato mixture into the prepared casserole dish. Bake in a preheated oven until browned, 30-35 minutes.