Colcannon

Colcannon

Although traditionally eaten on Halloween in Irleland, what better way to celebrate St. Patrick’s Day (in America) then with a big bowl of the creamiest mashed potatoes?. Of course Cornbeef and Cabbage is the more popular faire (which can be made Vegan) but don’t forget the most comforting part of the meal, the Colcannon. This recipe can be made with either Cabbage or Kale (both traditional and delicious) but I love the beautiful green color from the Kale. It’s perfect for enjoying the culture of Irleland on Hallloween or St. Patty’s Day but you’ll most likely be making it year round.

Serves 4

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Ingredients

6 Yellow Potatoes (medium to large in size)
3 large Kale Leaves or about 2 cups (134 g) lightly chopped
3 Green Onions sliced
1/3 cup (78 ml) Vegan Cream ( I used Silk heavy whipping cream)
4 Tbsp (60 g) Vegan Butter divided
Salt & Pepper to taste

Note: You can sub the Vegan Cream with Plant Milk or Coconut Cream.

Directions

1. Peel and cut the potatoes into cubes.
Add them to a pot and cover with water. Bring to a boil for 15-20 minutes or until fork tender. Drain the potatoes and add them to a large bowl.
2. Add 1 tbsp of butter to a pan on medium heat. Add the green onions and chopped kale and lightly sauté for about 5 minutes or until the greens and onions become soft but do not lose color. Season with salt & Pepper and set aside.

3. Add 2 tbsp of butter, cream, salt & pepper to the potatoes and mash to desired consistency. Add in the cooked green onions and kale and mix well.

4. Serve the potatoes warm with an additional 1 tbsp of butter on top.