Vegan Colcannon with Kale and Sour Cream
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!
Servings 6
Ingredients
- 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
Instructions
- 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.
- In a skillet, add 1 tablespoon butter, kale, garlic, and green onion. Heat over medium until kale wilts.
- Once potatoes are ready, drain and add to a bowl. Use potato masher to mash potatoes to desired texture.
- Stir in other tablespoon of butter and sour cream. Add sautéed veggies to potatoes and season with salt and pepper.
- Serve the colcannon immediately with an extra sprinkle of green onions on top, if desired.