Colcannon (aka mashed potatoes and greens)

Must I continue to remind you how much of a carb girl I am? Potatoes? Oh my god yes! I could eat them for breakfast, lunch, and dinner and I still wouldn't be sick of them. These are phenomenal. Colcannon is an Irish dish that is incredibly easy to make and so delicious. I'm guilty of eating a huge bowl of this cold straight from the fridge in the middle of the night. If you've never had this before, it's similar to a mashed potato, except better in my opinion.

2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
1/2 cup vegetable broth
Salt, to taste
8 ounces kale, stemmed and finely chopped
2 tablespoons plant-based butter or olive oil
1/2 cup plain unsweetened nondairy milk, warmed (I used almond, but soy works too)
Fresh ground black pepper, to taste

Oil the bottom and edges of the slow cooker, or spray it with non-stick cooking spray. Add in the potatoes, broth, and 3/4-1 teaspoon salt (depending on the saltiness of your broth). Cover and cook on low until the potatoes are soft, afbout 4-5 hours. While your potatoes are cooking, steam the kale until tender, 5-7 minutes, set aside. Once the potatoes are done use a potato masher to mash the potatoes right in the crock pot, use a wooden spoon to stir in the reserved kale, vegan butter, warmed milk, and pepper. Adjust for seasonings and serve.

*You can substitute the kale with chard or spinach

Recipe by Robin Robertson

Purple Potato Mash with Rosemary and Caramelized Onions

I love mashed potatoes, I am totally a carb and comfort food kind of girl. When I discovered I had gorgeous purple potatoes in my basket this week from the food co-op I knew I wanted to do a mash.

1 1/2 pounds purple potatoes
Kosher salt
1/2 cup almond milk
4 tablespoons non-dairy butter
4 tablespoons rosemary, chopped finely
2 tablespoons olive oil
1/2 large white onion, sliced into half moons
1 tablespoon garlic, minced

In a large pot filled with cool water add the potatoes and a large pinch of kosher salt, bring to a boil and reduce to a simmer, cooking for 25 minutes or until potatoes are very tender. Meanwhile, In a saucepan over medium-low heat add the milk, garlic, and rosemary to seep. In a separate saute pan add the olive oil and onions, cook for 10-15 minutes, until caramelized, over medium heat. Remove the carmelized onions from the heat and chop them into little pieces. Once potatoes are done, drain them and place them in a bowl along with the butter and mash the potatoes using a potato masher. Then, using an electric beater whip the potatoes as you pour in the milk mixture. Once the potatoes are at the consistency of your liking fold the onions in, add salt to taste, and serve!

Recipe adapted from Daphne Oz