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colcannon
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Colcannon

Course Main Course
Servings 6

Equipment

  • Pressure cooker or large skillet with lid

Ingredients

  • 2 pounds red potatoes
  • 2 large leeks, sliced white and light green parts only
  • 1/2 savoy cabbage, chopped regular green or purple cabbage is fine
  • 1 bunch kale, chopped I prefer lacinato, but curly is fine.
  • 4 cups vegetable broth, divided
  • 1/2 cup raw cashews
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon freshly grated nutmeg

Instructions

Conventional

  • Soak the cashews in 1 cup of the vegetable broth in a blender. Set aside.
  • Combine potatoes, leeks, cabbage, and two cups of vegetable broth in a large skillet.
  • Cover and let simmer until potatoes are tender.
  • Add kale and continue to cook until wilted.
  • Add the white pepper and nutmeg to the cashew and broth mixture and blend until smooth and creamy.
  • Add cashew cream to the potato mixture and mash everything together, adding additional broth as needed. It should be smoother and creamier than regular mashed potatoes, almost like a soup.

Pressure Cooker

  • Follow instructions as above, except set your pressure cooker for 10 minutes.