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Home » Dairy Free » Irish Colcannon Potatoes.

Irish Colcannon Potatoes.

Mar 12, 2014 · Modified: Nov 20, 2017 by Kelly Roenicke · 9 Comments

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Irish Colcannon recipe - vegan.

Dairy free Irish Colcannon is a tasty side dish to serve with your meal this St. Patrick’s Day! Creamy potatoes and cabbage are delicious when served with corned beef.

dairy free Irish colcannon

St. Patrick’s Day is coming up soon! Do you have any plans? We stay home  and make a big meal, and wear green, and draw decorations with shamrocks and rainbows. :)

What meal do you guys eat on St. Patrick’s Day? We always make a corned beef with cabbage and carrots over here. It’s the one time of year that we make corned beef – we get it from Trader Joe’s, so it’s nitrate/nitrite free, and we’ve found that rinsing the brine off results in a better experience for us. It’s a lot of salt and seasoning in that brine!  Plus there are many crunchy seeds and peppercorns and whatnot…I don’t want to bite into any of that business when we are ready to eat.

There’s a side dish that I’ve added to my St. Patrick’s Day repertoire for the past few years, and that dish is Irish colcannon. It’s so very simple, but really delicious. It’s just mashed potatoes with cabbage, onions, cream, and butter. We make it dairy free by using almond milk and vegan buttery spread. It’s so delicious and comforting, and I love to make a double batch and have lots of leftovers the next day.

I’ve heard of different variations – some people add bacon, some do leeks, but I prefer to do green onions. This is a simple recipe – it just takes a little bit of time to peel the potatoes!

Irish colcannon potatoes recipe

If you are making this for a larger crowd, you can easily double the recipe. I made this version with dairy free products, but if you are not dairy free, go ahead and use real butter and cream or milk.

Disclosure: This post contains affiliate links.

Irish Colcannon recipe - vegan.
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Irish Colcannon.

Irish colcannon recipe - so simple and tasty - potatoes, green onions, and cabbage with cream and butter. This version is dairy free and vegan.

Course Side Dish
Cuisine Dairy Free, Egg Free, gluten free, vegan.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 168 kcal
Author Kelly Roenicke

Ingredients

  • 6 large Yukon Gold Potatoes peeled and cut into large chunks
  • Half head cabbage core removed and thinly sliced
  • ½ cup green onions diced
  • ¼ cup vegan buttery spread
  • ¾ cup non-dairy milk
  • 1 teaspoon sea salt or more to taste
  • ¼ teaspoon pepper or more to taste

Instructions

  1. Place the potatoes in a large pot of water and bring to a boil. Reduce heat to medium, and cook until tender, about 20 minutes.
  2. Put the thinly sliced cabbage in a separate pot of water and bring to a boil. Reduce heat and cook until cabbage turns a darker color, and is tender, about 5 or 6 minutes. Drain.
  3. When the potatoes are done cooking, drain the water from the pan.
  4. Add the vegan buttery spread, and mash the potatoes with a potato masher.
  5. Add the non-dairy milk and stir, adding more if the potatoes seem to dry.
  6. Add the cooked and drained cabbage, and the salt and pepper. Stir.
  7. Stir in the diced green onions, reserving a few for garnish if desired.
  8. Serve immediately.
Nutrition Facts
Irish Colcannon.
Amount per Serving
Calories
168
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Sodium
 
481
mg
21
%
Potassium
 
762
mg
22
%
Carbohydrates
 
22
g
7
%
Fiber
 
4
g
17
%
Protein
 
5
g
10
%
Vitamin A
 
505
IU
10
%
Vitamin C
 
21
mg
25
%
Calcium
 
95
mg
10
%
Iron
 
5.8
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.

This Irish colcannon is:

  • delicious served alongside corned beef
  • naturally gluten free
  • easily customized – use regular dairy butter and milk if you wish

Have you made colcannon before? Do you eat traditional Irish foods on St. Patrick’s Day?

A delicious Irish dish - this version is vegan!

 

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Filed Under: Dairy Free, food, Gluten Free, holiday, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Jessiker Bakes

    March 13, 2014 at 10:14 pm

    Yum! I’ve never had colcannon but based on the ingredients I would definitely enjoy it! Please post photos on twitter when you celebrate on the 17th so I can live vicariously through you haha

    Reply
  2. Gina_AcuteDesigns

    March 13, 2014 at 11:54 am

    YUM! What a simple and comforting side dish :).

    Reply
  3. Judit + Corina

    March 13, 2014 at 2:15 am

    Love this delicious and healthy version of colcannon! Mmm looks so creamy :)

    Reply
  4. Chelsea @chelseasmessyapron

    March 12, 2014 at 7:08 pm

    Seriously love how healthy you have made these! What vegan spread do you recommend? Also I love green onions! Such a good topping :)

    Reply
    • Kelly @ The Pretty Bee: Cooking + Creating

      March 15, 2014 at 6:59 pm

      Chelsea, I use the Earth Balance Soy Free Vegan Buttery Spread. We really like it.

      Reply
  5. consuelohoneyandfigs

    March 12, 2014 at 1:58 pm

    We use to make Guiness stew, but using chicken instead of beef. We might try to make Colcannon this year seeing that your version looks so good! Wow, it came out so so creamy!

    Reply
  6. Deliciously Sprinkled

    March 12, 2014 at 11:18 am

    I have never had colcannon, but it looks delicious! We always make corned beef as well for St. Patrick’s Day and I think I will be making this for a side this year! Pinned :)

    Reply
  7. Natalie @ Tastes Lovely

    March 12, 2014 at 11:00 am

    I think I’ve had a variation of this dish before! A British restaurant I worked at did something similar, but served it like a potato pancake. The cabbage and peas gave the potatoes great crunch. Thanks for reminding me of it!

    Reply

Trackbacks

  1. Easy Ways to Use Leftover Cabbage says:
    March 2, 2015 at 10:04 am

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