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Lilly’s Table

 
 
Whiskey Soaked Tempeh
© Lillys-Table.com Photo of Kale Mashers (aka Colcannon)
 

Tags: Gluten-Free Nut Free Vegan Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Kale Mashers (aka Colcannon)

from Jameson Tempeh with Sweet & Sour Cabbage & Colcannon, the Week of March 11, 2012.
View the next recipe for this meal.

This traditional Irish dish of mixing kale into mashed potatoes is known as Colcannon. Try yukon gold for the creamiest mashed potatoes, although russet or red will work too. Skip peeling if you like the little extra flavor and nutrients peels provide. Use olive oil and broth instead of the dairy options to make this vegan.

Ingredients

  • 1 lb potatoes, peeled and cubed
  • ½ cup milk, cream or broth work too, warmed
  • 3 cups kale, finely minced or cabbage
  • 1 tablespoon butter, unsalted, optional or a flavorful olive oil
  • ½ teaspoon salt, or more to taste
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Place the cubed potatoes in a saucepan covered with cold water. Bring up to a boil, reduce to a simmer for about 15-25 minutes until the potatoes are just soft. To check mash one with a fork.

Scoop out the potatoes and mash while slowly adding in the warm milk.

Meanwhile, increase the potato water to high and add the kale. Boil for about 2 minutes or until the kale feels tender to the bite.

Drain the kale. Whisk and mash the greens into the potatoes. Finish with a bit of butter if desired and salt & pepper to taste.