A traditionally Irish way to serve mashed potatoes, enjoy the goodness and flavour of added greens! The richness of roasted garlic is a special addition that is sure to be enjoyed!
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
side dish servings
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Ingredients
- 4 large Russet Russet potatoes peeled and chopped into medium-sized chunks
- salt
- 1/4 cup vegan butter
- 3 cups lightly packed chopped cabbage and/or kale
- 1/2 cup green onions finely chopped
- 5-6 cloves roasted garlic You can use 2 cloves of fresh, minced garlic, but it won't be as good...quite the same.)
- 1/2 cup plant milk (not coconut) Use the creamiest you have. Barista Oat Milk is great,
- salt and pepper to taste
Ingredients
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Instructions
- Boil the potatoes in salted water until tender but not mushy. Drain and set aside.
- In a frying pan, melt the butter and add the chopped cabbage or kale, and the green onion. Cook over medium heat until softened. Add salt and pepper to taste.
- In a large bowl, mash the potatoes together with the roasted garlic and plant milk. ( It's easy to roast garlic; it makes the garlic easier to digest, richer in flavour, and will keep in the fridge for a few days. Keep lots on hand.)
- Stir in the greens and more salt and pepper, as desired.
- Serve with a swirl of vegan butter in the center of your serving bowl. Enjoy!
Recipe Notes
You could also make this with leftover mashed potatoes. Just adjust the additional seasonings and milk accordingly.
