Colcannon is a classic Irish dish of mashed potatoes folded with cabbage or kale, traditionally enriched with butter and milk. This vegan version swaps in rich plant milk and olive oil or vegan butter, delivering the same creamy, comforting result with a savory, slightly sweet note from the kale. It’s a simple, budget-friendly side that pairs with almost anything, from vegan sausages to a hearty stew.
Ingredients
- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and quartered
- 1 lb (450 g) kale or green cabbage, stems removed and leaves finely shredded
- 1 cup (240 ml) unsweetened plant milk (oat or soy work best)
- 1/4 cup (60 ml) olive oil or 4 tbsp (56 g) vegan butter, plus more for serving
- 1 tsp (5 g) salt, plus more for the cooking water and to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 2-3 scallions (green onions), thinly sliced (optional)
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes cook, heat 1 tbsp of the olive oil (or a small pat of vegan butter) in a large skillet over medium heat. Add the shredded kale or cabbage and cook, stirring occasionally, until wilted and tender, about 5-7 minutes. Season with a pinch of salt and remove from heat.
- Drain the potatoes well in a colander. Return them to the pot and let them sit for 1-2 minutes to steam off excess moisture.
- Warm the plant milk gently in a small saucepan or microwave until just steaming (do not boil).
- Mash the potatoes with a potato masher or ricer until smooth. Pour in the warm milk, add the remaining olive oil or vegan butter, salt, and pepper. Mash or stir until creamy and well combined. Taste and adjust seasoning.
- Fold the cooked kale or cabbage into the mashed potatoes, along with the sliced scallions if using. Mix gently until the greens are evenly distributed.
- Serve hot, with an extra pat of vegan butter or a drizzle of olive oil on top if desired.
Tips
- Use starchy potatoes: Yukon Gold or russets mash fluffier. Waxy potatoes like red or new potatoes can turn gluey.
- Don’t over-mash: Overworking the potatoes activates starch and makes them gummy. Mash just until smooth.
- Warm the milk: Adding cold milk to hot potatoes cools them down and makes them dense. Warm it first for the creamiest texture.
- Substitute greens: If you don’t have kale or cabbage, try Swiss chard or spinach. Chard and spinach cook faster, so add them in the last 2-3 minutes.
Serving Suggestions
Serve colcannon as a hearty side with vegan sausages, roasted mushrooms, or a lentil loaf. It also makes a satisfying main dish with a side of pickles or a simple green salad. For a traditional touch, make a well in the center and drop in a pat of vegan butter.
Variations
- Garlic Colcannon: Sauté 2-3 minced garlic cloves with the greens for a punchy flavor.
- Herbed Colcannon: Stir in 2 tbsp fresh chopped parsley or chives before serving.
- Cheesy Colcannon: Fold in 1/2 cup (50 g) vegan cheddar shreds after mashing.
- Traditional with Cabbage: Use green cabbage instead of kale; it’s the more classic version and slightly milder.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm in a skillet over medium heat with a splash of plant milk, stirring often, or microwave in 30-second intervals, stirring between, until hot. You can also freeze colcannon for up to 3 months in a freezer-safe container; thaw overnight in the fridge, then reheat gently. The texture will be slightly softer after freezing.
Frequently Asked Questions
Can I use frozen kale or cabbage? Yes, frozen greens work well. Thaw and squeeze out excess water before sautéing to avoid watery colcannon.
What if I don’t have plant milk? You can use vegetable broth or even water, but the texture will be less creamy. For a richer result, use canned coconut milk (thin with a little water).
Can I make this ahead of time? Yes, you can prepare colcannon a day ahead and refrigerate it. Reheat gently with a little extra milk to restore creaminess.
Is colcannon gluten-free? Yes, as written, this recipe is naturally gluten-free. Just check that your plant milk and vegan butter are certified gluten-free if needed.
Can I leave out the oil or butter? You can, but the texture will be less rich. Try using a few tablespoons of unsweetened applesauce or extra plant milk instead, though the flavor will change.
Why is my colcannon gluey? This usually happens from over-mashing or using waxy potatoes. Use a ricer or gentle masher, and stop as soon as the potatoes are smooth.
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