Food Revolution Network

Creamy Colcannon Potatoes

Creamy Colcannon Potatoes
Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

Ingredients

 1 batch Cashew Butter
 ½ cup cashews (soaked, 1 - 2 hours ahead of time, drained)
 1 tsp organic miso paste (mellow white or chickpea)
 ½ tsp nutritional yeast
 ¼ cup plant-based yogurt (plain, unsweetened)
 1 tbsp water (warm)
 ½ tsp lemon juice (freshly squeezed, or organic apple cider vinegar )
 ½ tsp garlic powder
Mashed Potatoes
 4 medium organic Russet potato (or another mealy white potato, peeled or scrubbed and unpeeled (your choice) and cut into ½” thick cubes)
 1 bunch organic kale (stems removed, leaves chopped)
 3 stalks green onion (green and white portions, minced)
 1 cup plant-based milk (plain, unsweetened)
 ½ tsp salt (optional)
 sliced green onion (optional) for garnish

Directions

1

Make the Cashew Butter: To a food processor or high-speed blender add the cashews, yogurt, miso, lemon juice, spices, and water and blend until smooth. Set aside.

2

Boil the potatoes: Add the cubed potatoes to a large stovetop pot filled with enough water to cover the potatoes with 2 inches of water above. Bring to a boil and cook until the potatoes are tender, about 10–15 minutes.

3

While the potatoes are cooking, heat a separate pan on medium heat and add the kale and onion together until the kale has wilted and the onion is slightly translucent about 6–8 minutes. If the mixture starts to stick, add 1–2 tablespoons of water to deglaze the pan. Remove from heat and set aside.

4

Drain the potatoes and return to the pot, on medium-low heat, add the milk and with a potato masher or a fork, mash the potatoes until they are soft and pillowy, but with small chunks still intact.

5

Stir in the satuééd kale and green onion mixture until well combined.

6

Add 4-5 tablespoons of the cashew butter, and salt, if using, to the potatoes, and stir until creamy.

7

Taste and adjust seasoning. If you’d like the potatoes a little thinner add more milk, or yogurt. If you’d like a bit more of a cheesy flavor add some nutritional yeast.

8

Remove from the heat and transfer to a serving bowl, make a well in the center and dollop with the remaining cashew butter. Garnish with sliced green onions, if using.

Chef's Notes

Substitutions
Substitute kale with cabbage, spinach, or chard.

Use three medium garlic cloves, minced, in place of green onion.

Nut-free
In place of the cashew butter, add 5-6 tablespoons of your favorite unflavored, unsweetened plant-based yogurt of your choice.

Prep Ahead
Soak and prepare the cashew butter ahead of time. Store in an airtight container in the refrigerator for up to 2 days before using in this recipe.

Storage
Store in an airtight container in the refrigerator for up to 5 days.

Ingredients

 1 batch Cashew Butter
 ½ cup cashews (soaked, 1 - 2 hours ahead of time, drained)
 1 tsp organic miso paste (mellow white or chickpea)
 ½ tsp nutritional yeast
 ¼ cup plant-based yogurt (plain, unsweetened)
 1 tbsp water (warm)
 ½ tsp lemon juice (freshly squeezed, or organic apple cider vinegar )
 ½ tsp garlic powder
Mashed Potatoes
 4 medium organic Russet potato (or another mealy white potato, peeled or scrubbed and unpeeled (your choice) and cut into ½” thick cubes)
 1 bunch organic kale (stems removed, leaves chopped)
 3 stalks green onion (green and white portions, minced)
 1 cup plant-based milk (plain, unsweetened)
 ½ tsp salt (optional)
 sliced green onion (optional) for garnish

Directions

1

Make the Cashew Butter: To a food processor or high-speed blender add the cashews, yogurt, miso, lemon juice, spices, and water and blend until smooth. Set aside.

2

Boil the potatoes: Add the cubed potatoes to a large stovetop pot filled with enough water to cover the potatoes with 2 inches of water above. Bring to a boil and cook until the potatoes are tender, about 10–15 minutes.

3

While the potatoes are cooking, heat a separate pan on medium heat and add the kale and onion together until the kale has wilted and the onion is slightly translucent about 6–8 minutes. If the mixture starts to stick, add 1–2 tablespoons of water to deglaze the pan. Remove from heat and set aside.

4

Drain the potatoes and return to the pot, on medium-low heat, add the milk and with a potato masher or a fork, mash the potatoes until they are soft and pillowy, but with small chunks still intact.

5

Stir in the satuééd kale and green onion mixture until well combined.

6

Add 4-5 tablespoons of the cashew butter, and salt, if using, to the potatoes, and stir until creamy.

7

Taste and adjust seasoning. If you’d like the potatoes a little thinner add more milk, or yogurt. If you’d like a bit more of a cheesy flavor add some nutritional yeast.

8

Remove from the heat and transfer to a serving bowl, make a well in the center and dollop with the remaining cashew butter. Garnish with sliced green onions, if using.

Notes

Creamy Colcannon Potatoes
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