Irish Colcannon Potatoes
Another St. Patrick’s Day is upon us! In addition to soda bread and Guinness cupcakes, this year’s menu includes colcannon. Colcannon is a delicious Irish mashed potato dish with savory leeks, cabbage and spring onions. It’s said to be a terrific hangover cure - anyone willing to try it out this year?
What are you making this holiday? Do you have a family recipe you like to veganize? Let me know in the comments and tag me on Instagram!
IRISH COLCANNON POTATOES
2 lbs red potatoes, cut into large chunks
3 cloves of garlic peeled, not minced
4 tbsp vegan butter, plus extra for serving
1 tbsp olive oil
1 large leek white and light green parts only, thinly sliced
½ head green cabbage, thinly sliced
3 spring onions (light and dark green parts), thinly sliced
2 tbsp fresh lemon juice
2 tbsp mustard
Salt & pepper to taste
Add the potatoes and garlic cloves to a pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins, then drain.
While the potatoes are cooking, heat the oil in a medium saucepan. Once hot, add the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 6 mins. Remove from the heat.
Add the drained potatoes back into the medium pot, along with the cubed butter, the cooked leeks and cabbage, spring onions, lemon and mustard. Mash until really smooth.
Add salt to taste and serve hot. Create a small well for a pad of butter.
Recipe adapted from Whole Food Bellies.