Vegan Irish Mashed Potatoes (Colcannon)

Every St. Patrick’s Day for as long as I can remember, I’ve always eaten corned beef and cabbage. Regular meaty version as a kid and now a vegan seitan version. It’s the only remotely St. Patty kind of a thing I do all day (this is what happens when you don’t look good in green and you don’t drink).

This year I’m expanding my repertoire and made Irish mashed potatoes. Also known as colcannon, it’s a classic Irish dish of mashed potatoes with cabbage or kale. And cream. And butter, lots and lots of butter.

But instead of cabbage, I’m using brussels sprouts which to me, are just like super small cabbages. And instead of cream and butter, I’m cooking the potatoes in full fat coconut milk. Rich and creamy with savory bits of green, comfort food doesn’t get any better than this.

Vegan Irish Mashed Potatoes (Colcannon)
Serves 4

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 cups full fat coconut milk
4 garlic cloves, minced
1 tablespoon vegan butter
1/2 small white onion, minced
1 cup sliced brussels sprouts
1 small leek, white part only, sliced
1/2 tablespoon coconut oil
Salt and pepper to taste

In a medium pot, add the potatoes, coconut milk, half of the garlic, butter and salt to taste. Over medium-high heat, bring to a boil. Give the potatoes a stir and turn down to simmer and cook for about 25 minutes or until the potatoes are easily pierced with a fork.

While the potatoes are cooking, cook the brussels sprouts mixture. Heat a cast iron skillet or sauté pan to hot. Add the coconut oil and swirl to coat the pan. Add the onions, leeks, and the remaining garlic. Sauté until translucent. Add the brussels sprouts, mix to combine well. Stirring frequently, continue to cook the brussels sprouts until soft but still bright green. Set aside.

Using a slotted spoon, scoop out the potatoes into a ricer and rice, saving the cooking liquid in the pot. Then pour the liquid a little bit at a time into the riced potatoes, folding in each time to combine. Season with salt and pepper.

Add the brussels sprouts mixture to the mashed potatoes, gently stir to combine. Serve immediately.

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