Ever put cabbage in your mashed potatoes? Make this vegan colcannon on March 17th for St. Patrick’s Day!

What is 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. To serve, make a well in the center of the mashed potatoes and place a knob of butter in it.

More Vegan Recipes for St. Patrick’s Day:

• Irish Whiskey Mules
• Green Sandwich with Vegan Pesto Cream Cheese
• Vegan Sausage and Potato Breakfast Skillet

Ingredients:

• 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

Instructions:

1. Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
2. 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.
3. 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.
4. 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.