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Revolutionary recipe: Healthy Irish Colcannon Potatoes for St. Patrick’s Day

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1 min read
Summary

Recipe from Katie Mae at Plantz St. Editor’s note: This plant-based recipe makes the traditional dish of Colcannon potatoes a healthy one, without any dairy or animal products. Make this for St. Patrick’s Day or for comfort food anytime you want. Enjoy. PrintIrish Colcannon Potatoes Total Time: 25 minutesNumber of servings: 4 Per Serving 234

Recipe from Katie Mae at Plantz St.

Editor’s note: This plant-based recipe makes the traditional dish of Colcannon potatoes a healthy one, without any dairy or animal products. Make this for St. Patrick’s Day or for comfort food anytime you want. Enjoy.

Irish Colcannon Potatoes

Total Time: 25 minutes

Number of servings: 4

Per Serving 234 calories

Fat 2 g

Carbs 51 g

Protein 7 g

4


Irish Colcannon Potatoes

Ingredients

  • 2 lb potatoes, peeled (about 8 Yukon Gold or 4 russet)
  • 1 small onion (about 4 oz)
  • 6 cloves of garlic, minced
  • 10 oz cabbage and/or kale, shredded or sliced thin
  • 1 cup water, divided (cooking water)
  • ½ cup unsweetened, non-dairy milk
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic granules
  • ½ teaspoon onion granules
  • ½ teaspoon ground black pepper
  • ½ lemon, juiced

Instructions

  1. In a large pot with the lid on, bring water to a boil. While water heats, chop potatoes and then add them to boiling water. Cook potatoes for about 15 minutes. They should be soft and split nicely using a fork. Once they’re soft, strain the potatoes. Save 1 cup of the cooking water.
  2. While the potatoes cook, add onion to a large skillet over medium-high heat. Cover with a lid and sauté for just 2 minutes, stirring occasionally. Then turn heat to medium and add minced garlic. Sauté for 2 more minutes.
  3. Then add the shredded greens and ½ cup of water to the skillet. Cover with a lid and steam the veggies for 5 minutes, or until the greens are soft with a bright color.
  4. Either in the pot used to cook the potatoes or a large mixing bowl, combine potatoes, ½ cup of water, ½ cup of non-dairy milk, coriander, garlic and onion granules, and black pepper. Use a potato masher or a handheld mixer to mash and mix the potatoes.
  5. Stir in the onions, greens and lemon juice. Serve warm.

Notes

CHEF’S NOTE

• Yukon Gold potatoes are the creamiest and have a buttery flavor, so I highly recommend these over other potatoes in this recipe.

• It’s not essential, but ideally, we want to use the cooking water from the potatoes to steam the greens and mash the potatoes. This water has extra nutrition because when the potatoes are cooking some of their nutrients are leached out into the water.

Tell us in the comments what you think of this plant-based recipe because we’d love to know!