Colcannon

This rich and creamy mashed potato dish is so good your tastebuds will think they found the end of the rainbow! Be sure to dice potatoes evenly so they all cook at the same time.

Yield: 
4-6 Servings

Recipe Categories:

Entrees VeganNut-Free

Updated: Mon, 05/13/2019 - 9:13pm

Ingredients

  • 4 cups diced unpeeled potatoes, about 3-5 potatoes (Yukon Gold or Russet preferred)
  • 1 Tablespoon safflower oil
  • 1 cup diced vegan sausage of choice (optional)
  • 4 garlic cloves, minced
  • 3 Tablespoons vegan butter
  • 4 cups chopped kale
  • 1 Tablespoon nutritional yeast
  • 2 Tablespoons non-dairy milk
  • ½ teaspoon dried rosemary, oregano, or basil
  • Salt and pepper, to taste
  • ½ - 1 teaspoon fresh thyme leaves or 1 teaspoon dried thyme

Instructions

  1. Place diced potatoes in a large stock pot and cover with water. Bring to a boil. Reduce heat and let simmer for 20-25 minutes. The potatoes should be falling apart on their own, not just fork tender. Drain and rinse.
  2. While potatoes are cooking, heat safflower oil in a frying pan over medium heat. Add diced vegan sausage and fry until browned and crispy – about 5-6 minutes. Set aside.
  3. Using the same stockpot used to cook the potatoes, set burner to medium heat. Add garlic and butter. Cook until fragrant, about 2-3 minutes. Add potatoes back in.
  4. Stir kale into potato mixture. Mash potatoes using a potato masher until smooth.
  5. Add nutritional yeast, milk, and seasonings. Stir mixture slowly. It will appear to be soup-y at first but as you continue stirring, it’ll thicken up. Stir until potatoes are creamy and fluffy about 5-10 minutes.
  6. Fold in cooked vegan sausage. Garnish with thyme and enjoy!