Ever put cabbage in your mashed potatoes?
If you’re not sick of mashed potatoes from last week (who am I kidding?), then make this vegan colcannon!
Colcannon is a traditional Irish dish of creamy mashed potatoes with crunchy kale or cabbage. Here I used cabbage (partly because I had one of massive proportion in my fridge), but I like it with kale just as much!
- 5 yukon gold potatoes, quartered
- Kosher salt
- 5 tablespoons vegan butter, 1 reserved for later
- 3 chopped green onions, some reserved for garnish
- 2-3 large garlic cloves, minced
- 2 cups shredded cabbage
- 1 cup unsweetened/unflavored plant milk (use one you like the taste of!)
- Freshly ground black pepper, to taste
- Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
- Over medium heat, melt 4 tablespoons of the butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add the cabbage and cook another few minutes until tender.
- Stir in the milk and pepper, bring to a simmer, then add in the potatoes. Coarsely mash with the back of a fork and season with additional salt and pepper if needed.
- Transfer to a bowl, make a small well in the center to place the reserved tablespoon of butter in, and sprinkle extra sliced green onions over top.