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

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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:
- 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.
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Vegan Colcannon
Colcannon is a traditional Irish dish of creamy mashed potatoes with crunchy kale or cabbage. This vegan version is perfect for St. Patrick's Day!
Ingredients
- 5 yukon gold potatoes quartered
- 5 tbsp vegan butter 1 reserved for later
- 3 green onions chopped, plus more for garnish
- 3 cloves garlic minced
- 2 cups green cabbage shredded
- 1 cup unsweetened, unflavored non-dairy milk
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- 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 for another few minutes until tender.
- Stir in the non-dairy milk, a pinch of salt, and a few cracks of 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 to taste.
- 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.
