- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 1 cup
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Upgrade your standard mashed potato dish to this savory, herbaceous, out-of-this-world delicious recipe! Tender skin-on red potatoes are mixed with a plant-based milk for a creamy vegan mashed potatoes, fragranced with fresh dill. Add garlicky kale to the mix, and you have a side dish that’s worthy of centerstage. Feel free to add in sauteed mushrooms or any other herbs you enjoy; then serve it with a side of vegan gravy.
Ingredients
- 2½ lb. unpeeled round red potatoes, quartered
- 3 cups stemmed and thinly sliced kale
- 2 cloves garlic, minced
- ½ to ¾ cup unflavored, unsweetened plant-based milk
- 1 teaspoon chopped fresh dill
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a 4- to 5-quart Dutch oven combine potatoes and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until potatoes are fork-tender.
- When potatoes are nearly done, in a large skillet cook kale and garlic over medium 2 to 3 minutes or until kale is wilted, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Drain and mash potatoes. Gradually stir or beat in enough of the milk to make potatoes light and fluffy. Stir in dill; fold in kale mixture. Season with salt and pepper. If desired, top with additional dill.
Nutritional Information:
Per serving (1 cup): 145 calories, 32 g carbohydrates, 4.1 g protein, 0.7 g total fat, 0.1 g saturated fat, 0 g cholesterol, 64 mg sodium, 3.6 g fiber, 3.5 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (2)
(5 from 2 votes)Excellent product for each and every day Aye Perfecto
What you have here is a vegan colcannon (Gaelic: cal ceannann) to be enjoyed as is, or swap out the kale for the traditional boiled & mashed cabbage. Much more truly Irish than a New England Boiled Dinner (aka corned beef). Sláinte!