Vegan Colcannon Recipe

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A plant-based take on an Irish classic featuring creamy mashed potatoes paired with sautéed kale and green onions.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Irish

Servings:

Calories: 155kcal

1½ lbs yukon gold potatoes diced into 2-inch cubes; can also use russet potatoes (peeled)
3 tablespoons dairy-free butter
1 bunch green onions thinly sliced
2 cups finely chopped lacinato kale
¾ cup plain unsweetened dairy-free milk I like soy milk
1-2 teaspoons garlic salt to taste (see notes)

In a large pot, add the potatoes and cover with several inches of water. Bring to a boil and cook, for about 15 minutes, or until potatoes are tender enough to mash. Strain excess water and transfer potatoes to a large plate.
In the same large pot, melt the 3 tablespoons of butter of medium-low heat. Add the sliced green onions and cook for 2 minutes. Add the kale, cover and continue to cook, just until wilted.
To the pot, add the boiled potatoes. Pour in ¾ cup milk. Using a potato masher, mash the potatoes until mostly smooth. Add 1-2 teaspoons of garlic salt, depending on your preferences, and stir to combine.
Serve potatoes warm and enjoy!

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

If you don't have garlic salt, you can use 1 teaspoon of garlic powder and 1 teaspoon of salt. Add more, if desired.