Colcannon Potatoes – A Perfect Mash of Comfort and Nutrition!

Colcannon Potatoes

By Chef Katie Mae
 
Makes 2–4 servings | Ready in 25 minutes | Stores 5 days in fridge
 

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

DIRECTIONS

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.

CHEF'S NOTES

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.