Vegan Colcannon Potatoes
My vegan Colcannon Potatoes are the perfect healthy side dish any time of year, whether it’s for potlucks, picnics, or a family dinner at home. They’re ready in just 35 minutes and made with russet potatoes, kale, and cashew cream for a rich and creamy texture.
Servings: 4
Calories: 64kcal
Ingredients
- 1 ½ pounds potatoes , I used russet (see note)
- 1 leek , sliced white parts only (see note)
- 1 teaspoon sea salt , adjust depending on salt in cashew cream and parmesan
- Drizzle of your favorite oil to sauté , or broth if oil free
- 2 cloves garlic , chopped
- 3 cups chopped kale , see note
- ½ cup cashew cream , see note
- Vegan parmesan , optional
Instructions
- 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!
Notes
- My #1 Secret Tip for making these vegan colcannon potatoes is to mash the potatoes while they’re still hot. I drain them and get straight to mashing because it makes them so much smoother and easier to mix with the cashew cream. If I wait too long, they start to stiffen up and the texture just isn’t the same.
- Use warm cashew cream: I like to warm the cashew cream slightly before mixing it in. It helps everything stay hot and makes the potatoes extra creamy.
- Salt the water for boiling: I always salt the water before boiling the potatoes. It’s the easiest way to make sure the potatoes have flavor all the way through.
- Drain the potatoes well: After boiling, I let the potatoes sit in the colander for a minute or two. This helps get rid of any extra water so the mash doesn’t turn out watery.
- Sauté the greens until soft: I cook the leeks and kale until they’re nice and soft before adding them to the potatoes. That way the texture blends in better and my kids are more likely to eat it without picking through.
Nutrition
Calories: 64kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 552mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5391IU | Vitamin C: 63mg | Calcium: 91mg | Iron: 1mg