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!