I love you too potato! Here’s my Colcannon recipe. It’s a traditional Irish dish to which I’ve added my own spin. It’s very adaptable and you can absolutely sub other items in and out as you prefer. My version is completely dairy free and adds in a few extra veg. 



1 bunch of kale
1 tbsp tahini
2 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp salt

2 shallots, finely sliced
2 leeks, rinsed and sliced
2 cups veg broth
4 cups white cabbage, chopped
2 lbs potatoes, cubed
1 small rutabaga, cubed
2 parsnips, chopped
1 tsp onion powder
1 tsp garlic powder
½ tsp poultry seasoning mix
black pepper to taste

Prepare the kale:

Wash and destem the kale. Tear into bite-sized pieces. Place in a bowl with the tahini, nutritional yeast, lemon juice, and salt. Massage until the kale becomes a gorgeous deep emerald green and softens. Set aside to marinate; we’ll be adding in after the other ingredients have cooked.

The rest of ingredients:

Bring a large pot up to saute temperature and add in a few tablespoons of the water to saute the shallots and leeks until translucent. Add more water as needed.

Add in the the rest of the ingredients, from the veg broth to the black pepper, and bring to a boil. Place a tight fitting lid on the pot and turn the heat all the way down to a minimum simmer. 

Check after 20 minutes. You’re looking for very soft potatoes that fall apart easily. Remove from heat and drain, reserving the broth. Mash to your preferred texture by adding in the broth as needed. Mix in your super relaxed kale. Give it a little taste and adjust your seasonings. 

Fill up your bowl and enjoy. Sláinte.