Vegan Colcannon Potatoes

Serves 4

10 mins prep

25 mins cook

35 mins total

Vegan colcannon potatoes use simple ingredients for the most delicious dairy free take on a traditional Irish recipe! Rich and creamy like the original.

2 servings

¾ pounds potatoes , I used russet (see note)

½ leek , sliced white parts only (see note)

½ teaspoon sea salt , adjust depending on salt in cashew cream and parmesan

Drizzle of your favorite oil to sauté , or broth if oil free

1 cloves garlic , chopped

1 ½ cups chopped kale , see note

¼ cup cashew cream , see note

Vegan parmesan , optional

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Peel and cut the potatoes into pieces. Put them in a pot and cover them with water. Boil until soft, about 15 minutes.
Meanwhile, sauté the leeks and salt until soft. About 5 minutes.
Add the garlic and sauté another minute. Then add the kale and cook for 2-3 minutes until wilted.
Once the potatoes are done, drain and put them in a bowl. Mash them until smooth.
Add in the kale mixture and the cashew cream (and parmesan if using). Mix until combined. Add more salt if needed.
Serve!