Another name for this rich, flavorful dish is "Colcannon," a traditional Irish favorite made of mashed potatoes and kale or cabbage. You can serve this right after mashing or bake it into a casserole; you can even use the leftovers to make delicious tater-tots!
Colcannon is traditionally made with only four ingredients: potatoes, butter, milk and kale. Instead of butter and milk, I have used a blend of cashews and water for richness, but see the Notes section below for alternatives. You can also use scallions or onions in this dish instead of leeks (my favorite). I added chives as well for a nice presentation.Print
Above: The prepared and ready to boil potatoes, leeks, and granulated garlic.
Above: The sliced cabbage and chopped chives.
Above: How to prepare leeks in 3 steps! (1) Top image: first, cut away the root end and the other end of dark green, and discard. (2) Middle image: cut the large middle section lengthwise (and rinse clean if there is any dirt between the layers). (3) Bottom image: slice the lengths again and chop across to get smaller pieces. (And be sure to use a sharp knife so the knife doesn't slip off of the leeks.)
Above: Hot and ready to serve!
Above: Leftovers baked into homemade tater tots (see Notes above for instructions).