Vegan Colcannon with Potatoes and Cabbage
Ingredients
- 5 yukon gold potatoes
- Kosher salt
- 5 tablespoons Miyoko's Creamery butter
- 3 green onions
- 2 large cloves garlic
- 2 cups shredded cabbage
- 1 cup oat milk
- Freshly ground black pepper
Preparation
Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
Over medium heat, melt 4 tablespoons butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add cabbage and cook another few minutes until tender.
Stir in oat milk and pepper, bring to a simmer, and add potatoes. Coarsely mash with a fork and season with additional salt and pepper if needed.
Transfer to a bowl, make a small well in the center, add the reserved tablespoon of butter, and sprinkle sliced green onions over top.
