Irish Colcannon
A delightful and hearty dish that combines earthy potatoes and cabbage into a creamy mash, perfect for cozy gatherings and festive occasions.
Ingredients
Main Ingredients
- 2 pounds starchy potatoes (such as Russets or Yukon Golds) Peeled and chopped into even pieces for consistent cooking.
- 4 cups shredded green cabbage Adds a crisp and mild flavor; avoid overcooking to retain vibrant color.
- 1 cup plant-based milk (almond or oat) For a creamy consistency; avoid sweetened varieties.
- 1/4 cup vegan butter or olive oil Melted before mixing with potatoes; use extra virgin olive oil with caution.
- to taste salt Enhances natural flavors.
- to taste pepper Use freshly ground for a hint of spice.
- 2 stalks green onions (optional) Chopped finely for garnish; use discretion as they can be strong.
Instructions
Preparation
- Boil the potatoes in a large pot covered with cold water, bringing it to a boil and then reducing to a simmer for about 15 minutes, or until fork-tender.
- Add the shredded cabbage to the pot and cook for an additional 5 minutes until wilted and tender.
- Drain the potatoes and cabbage in a colander, then return to the pot and mash until smooth and creamy.
- Stir in the plant-based milk and melted vegan butter or olive oil, seasoning generously with salt and pepper.
- Taste and adjust seasoning as needed.
- Serve warm, drizzling olive oil or adding a pat of vegan butter on top and garnishing with chopped green onions.
Notes
For variations, consider adding sautéed garlic or onions, and serve with crusty bread or alongside vegan sausages or roasted vegetables.