A St. Patrick’s day favorite, Colcannon is a traditional Irish dish mainly consisting of a mixture of creamy mashed potatoes and usually kale or cabbage.
- 1-1/2 lbs Russet potatoes, chopped small
- 4-6 cloves garlic
- 4 cups Savoy cabbage, trimmed and finely shredded
- 1 Leek (pale-green and white parts only), sliced thinly
- 1 cup Soy milk, warmed
- 2 tbsp Vegan butter
- 1/4 tsp Freshly grated nutmeg
- Sea salt and black pepper, to taste
- Place a steamer basket in a pot filled with 1 inch of water. Place over medium-high heat and bring to a simmer. Place the potatoes and garlic in the basket and cook covered until the vegetables are just soft.
- Drain well and return to the pot (without the steamer basket). Mash with a potato masher or pass through a ricer; cover pan to keep warm.
- Meanwhile, in another saucepan, combine cabbage, leek, soy milk, vegan butter, and nutmeg; season with salt and pepper. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.