Colcannon is a traditional Irish dish of mashed potatoes with cabbage or kale. Most recipes use dairy butter and milk, but dairy-free colcannon is just as delicious! We love this side dish when it’s cooler outside, and it’s a favorite for St. Patrick’s Day. This version uses leeks and cabbage, but you can substitute green onions and kale or chard, if preferred. Either way, it’s cheap to make, easy, nutritious, and delicious!
This recipe with photo was shared with us by Milkadamia.
Special Diet Notes: Dairy-Free Colcannon
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, soy-free, vegan, plant-based, and vegetarian.
- 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
- 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.
- In another pot, boil the cabbage for about 15 minutes.
- 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
- Add the leek and milk beverage mixture, nutmeg (if using), salt, and pepper to the potatoes and mash. Stir in the cabbage.