I discovered Colcannon when I moved to Ireland.
It is traditionally made of mashed potatoes and kale or cabbage. I usually add onions and garlic because I think it is even better with it. I mean, everything is better with garlic and onions!
Colcannon
Ingredients
- 1 kg potatoes
- 100 g kale
- 1 onion
- 6 garlic cloves
- 2 tbsp olive oil EVOO
- ½ cup unsweetened non-dairy milk I used unsweetened soy milk for the recipe
- 2 tbsp non-dairy butter I used Flora brand
- salt + pepper
Instructions
- Wash and peel the potatoes.Then cut them in medium to small pieces and place then in a pot with cold water and salt (water should be 3-4 cm above the potatoes).Bring to boil and cook for 20 minutes or until the potatoes are soft.Drain in a colander.
- In the mean time, rinse the kale and cut it into small pieces.Dice the onion and the garlic.
- Add the 2 tbsp of olive oil to a pan and turn the heat on high.When the oil is hot, add the onion, garlic and kale.Stir until the onions are translucide.Once ready put aside.
- When the potatoes are drained transfer them to a bowl.Add the plant-based butter and start mashing the potatoes.Add the no-milk progressively and continue to mash the potatoes to incorporate it. Depending on the variety of potatoes you might need slightly less or more milk to get a smooth and creamy texture.
- Once the mashed is ready add the kale, onions and garlic and stir together.Add salt & pepper to taste.
Notes
Add some spring onions for an extra tangy taste!