Colcannon Irish Potatoes with Cabbage
Prep: 20 minutes Cook: 20 minutes
By Kevin Dunn, culinary instructor, Grand Rapids, Michigan
This is a classical Irish Mashed Potato dish and a true favorite in the Dunn household. Sometimes you will see it with wilted kale in it too.
- 6 Yukon Gold potatoes, peeled and cut in quarters
- 1/2 head green cabbage, cut julienne
- 2 leeks, whites primarily, cut julienne
- 1 onion, diced
- 4 ounces non-dairy milk, heated
- 3 tbsp roasted garlic
- 3 tbsp nutritional yeast
- 1 bunch chives, chopped
- 1 quart vegetable broth
Cook potatoes in water until tender.
Cook the cabbage, onions and leeks in vegetable stock until tender, then strain.
Put the potatoes through a food mill.
Add hot non-dairy milk, nutritional yeast, roasted garlic and cabbage mixture.
Season to taste with salt and pepper.
Mary's Note: Try these in place of your traditional mashed potatoes for Thanksgiving this year. The addition of the vegetables really makes them special!