45 mins
~5 cups servings
Nothing beats a cozy bowl of colcannon on a cold day. AKA creamy mashed potatoes loaded with leeks, cabbage and lots of garlic. Throw in some beans for protein and make it a meal. Bring this as a potluck side and guarantee to wow non-vegan pals. Whether a side or a main, this makes a great addition to a weeknight dinner menu rotation. Adapted from Bon Appetit.
Ingredients
- 5 potatoes (1.75 pounds)
- Salt
- 6 tablespoons vegan butter or olive oil
- 1 large or 2 small leeks
- 2 garlic cloves
- 2 cups (packed) of shredded cabbage (1/4 of a large head)
- 1 3/4 cups oat milk
- Black pepper to taste
- 1 green onion thinly sliced for garnish
Preparation
- In a medium pot, cover your potatoes with water and generously salt. Bring to a boil and then simmer for 40 minutes.
- Meanwhile prepare your vegetables. Chop off the top green half of your leek and save for bouillon another day. Slice the bottom white part in half lengthwise and then in half moons. Fill a large bowl with water and very carefully wash your chopped leek being sure separate pieces and scrub any sand or dirt away. Repeat washing until discarded water runs free of dirt.
- Add 3 tablespoons of oil to a large pan on medium heat. Sautée leeks until softened 8-10 minutes. Meanwhile, mince your garlic and shred your cabbage.
- Add the garlic and after it becomes fragrant add cabbage. Sautée until cabbage is wilted then add your milk and bring to a simmer.
- Once your potatoes are done, run them under cool water and peel their skin off with your fingers (it should be easy). Add skinned potatoes to the pan of vegetables and coarsely mash with salt and pepper to taste.
- To serve, top with green onions and pads of vegan butter or sprinkles of olive oil.