There’s nothing better than homemade mashed potatoes and this Vegan Colcannon with Kale and Sour Cream is a plant based take on an Irish classic!
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I don’t think there’s ever been a St. Patrick’s Day when I haven’t had corned beef, cabbage, and potatoes. My mom used to make it for us every St. Patrick’s Day. And when I got together with my husband, we would either have it at my parents’ house or his parents’ house. Now, I make it for us every year. Well, with one exception – my husband and I aren’t really big fans of cabbage.
Instead, I usually make our corned beef dinner with roasted potatoes. This year, I wanted to make a more traditional Irish side dish. I started looking up recipes and came across colcannon. What’s colcannon? It’s basically Irish mashed potatoes made with cabbage or kale, butter, and milk.
Now that I’m dairy-free, I knew I had to make some changes to the recipe. So I used ingredients from my Hungryroot box to make vegan colcannon. Most colcannon recipes I’ve seen use peeled potatoes. But I wanted to make things easy so I used a bag of Little Potato Company creamer potatoes and left the skin on (most of the nutrients are in the skin anyway).
I also used Hungryroot baby kale and dairy-free butter. Instead of milk, I used Kite Hill Dairy-Free Sour Cream to make these potatoes even creamier and more delicious! You can either use leeks, scallions, or chives, but I have scallions growing in the garden right now so I used them in this recipe.
Vegan Colcannon with Kale and Sour Cream
This dish might be dairy-free, but these potatoes are just as creamy and buttery as real dairy! It’s an easy, plant based side dish to make for St. Patrick’s Day.
The first step is to cook the potatoes for mashing. Add the potatoes to a pot and cover with water. Add a little salt to the water and bring the pot to a boil. Boil for 15 minutes.
While the potatoes are boiling, add 1 tablespoon of butter, kale, garlic, and green onions to a skillet. Sauté over low-medium heat just until the kale is wilted. Remove from heat and set aside.
Once the potatoes are fork tender, remove them from the water and place in a bowl. Use a potato masher to mash the potatoes. Stir in the other tablespoon of butter and sour cream.
Then, add the sautéed kale and green onions to the potatoes and season with salt and pepper.
Serve it alongside your corned beef (or vegan) St. Patrick’s Day dinner with an extra sprinkle of chopped scallions on top!
- 1.5 lb. Dynamic Duo Little Potato Company
- 2 tbsp. dairy-free butter, melted
- 1/2 cup Kite Hill Dairy-Free Sour Cream
- 1 cup baby kale, chopped
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
- Salt and pepper, to taste
- Optional: chopped green onions for topping
- Add the potatoes to a pot and cover completely with water. Salt the water and bring the pot to a boil. Boil the potatoes for 15 minutes or until fork tender.
- While the potatoes are boiling, add 1 tablespoon of butter, the kale, garlic, and green onion to a skillet. Heat over low-medium and sauté just until the kale is wilted. Remove from heat and set aside.
- Once the potatoes are ready, drain and add to a bowl. Use a potato masher to mash the potatoes to your desired texture.
- Stir in the other tablespoon of butter and the sour cream. Then, add the sautéed veggies to the potatoes and season with salt and pepper.
- Serve the colcannon immediately with an extra sprinkle of green onions on top, if desired.
No offense to bland ol’ cabbage, but colcannon is a way better side dish! It’s an easy-to-make traditional Irish dish that’s sure to become a family favorite on St. Patrick’s Day!
Make this easy Vegan Colcannon recipe with Hungryroot!
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