Colcannon
This tasty side dish is full of mashed potato, cabbage or kale, scallions and some lovely roasted garlic. No dairy required to make this delicious, creamy mix!
| Servings | Prep Time |
| 4side dish servings | 15minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 4large Russet Russet potatoespeeled and chopped into medium-sized chunks
- salt
- 1/4cup vegan butter
- 3cups lightly packed chopped cabbage and/or kale
- 1/2cup green onionsfinely chopped
- 5-6cloves roasted garlicYou can use 2 cloves of fresh, minced garlic, but it won’t be as good…quite the same.)
- 1/2cup plant milk (not coconut)Use the creamiest you have. Barista Oat Milk is great,
- salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender but not mushy. Drain and set aside.
- In a frying pan, melt the butter and add the chopped cabbage or kale, and the green onion. Cook over medium heat until softened. Add salt and pepper to taste.
- In a large bowl, mash the potatoes together with the roasted garlic and plant milk. ( It’s easy to roast garlic; it makes the garlic easier to digest, richer in flavour, and will keep in the fridge for a few days. Keep lots on hand.)
- Stir in the greens and more salt and pepper, as desired.
- Serve with a swirl of vegan butter in the center of your serving bowl. Enjoy!
Recipe Notes
You could also make this with leftover mashed potatoes. Just adjust the additional seasonings and milk accordingly.
