Dairy-Free Colcannon (Plant-Based Irish Mashed Potatoes)
Prep time
Cook time
Total time
This dish comes together quickly, since each component can be cooked simultaneously. If preferred, you can use spring onions in place of the leeks. Use just three, or more for a bigger onion infusion.
Recipe type: Side
Cuisine: Irish
Serves: 6 to 8 servings
  • 5 large potatoes, quartered (optionally peeled)
  • 1 head cabbage, coarsely chopped
  • 3 leeks, sliced (whites and light green parts only)
  • 2 tablespoons dairy-free buttery spread (used Milkadamia)
  • 1 cup unsweetened dairy-free milk beverage (used macadamia milk)
  • Pinch nutmeg (optional)
  • Salt, to taste
  • Black pepper, to taste
  1. Place the potatoes in a large pot and add cold water to cover the potatoes. Bring the water to a boil, and cook the potatoes for about 20 minutes. Drain and return to the pot.
  2. In another pot, boil the cabbage for about 15 minutes.
  3. Melt the buttery spread in a skillet over medium heat. Add the leeks, and sauté for 2 to 3 minutes. Add the milk beverage and cook for another 10 minutes, or until the leeks are tender
  4. Add the leek and milk beverage mixture, nutmeg (if using), salt, and pepper to the potatoes and mash. Stir in the cabbage.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-colcannon