Colcannon Irish Potatoes with Cabbage
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.
Serves: 6
Prep Time: 20 min
Cook Time: 20 min
Ingredients
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
Directions
1
Cook potatoes in water until tender.
2
Cook the cabbage, onions and leeks in vegetable stock until tender, then strain.
3
Put the potatoes through a food mill.
4
Add hot non-dairy milk, nutritional yeast, roasted garlic and cabbage mixture.
5
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!
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