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Traditional Vegan  Irish Colcannon

MASHED POTATOES AND CABBAGE

Dish Info

Ingredients

9

Calories

262

Minutes

45

Oven
Potatoes

– 4 Gold potatoes – Salt  – 2 TBS olive oil  – 1 leek – 1 large shallot – 2–3 cups cabbage – 1.5 cups curly kale – 3 cloves garlic – 5 TBS vegan butter – 1 cup unsweetened plain almond milk

INGREDIENTS

Cast Iron Pan

Step 1

Slice potatoes into 1 inch cubes. Add to a pot and cover with water. Bring mixture to a boil with a pinch of salt. Reduce to simmer and cook uncovered until slightly softened (20-30 minutes).

Step 2

Remove from heat and drain in a colander. When finished, add potatoes back into the pot. Heat olive oil in a skillet over medium. Add leek & shallot and season with salt. Sauté for 5 minutes.

Step 3

Add cabbage and stir to combine. Let cook a few minutes more. Add kale on top of cabbage and cover with a lid to steam. Stir, add another pinch of salt and minced garlic and cook 30 seconds. Remove from heat.

Step 4

Mash your potatoes. Add half of the milk and stir to check consistency. Potatoes drink up liquid quickly, so you'll likely want to add the rest of the milk to create a creamy texture.

Step 5

Add cabbage/kale mixture to pot of potatoes, stirring to combine. Top with black pepper and green onions to serve. Store in the fridge for up to 5 days!

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