Irish · 45 min · serves 4

Colcannon Potato Bake

Kept by The Bhook kitchen

Ingredients

• 800 g potatoes, peeled and cut in chunks
• 200 g green cabbage, finely shredded
• 2 spring onions, thinly sliced
• 100 ml oat milk
• 2 tbsp olive oil
• 1 tbsp vegan butter
• freshly ground black pepper
• salt

Method

1. Put potatoes in a pot with a big pinch of salt and cover with water. Bring to boil, then simmer until soft when poked, about 15 min.
2. While potatoes cook, heat olive oil in a frying pan over medium. Add cabbage and spring onions, cook until wilted and bright, about 5 min.
3. Drain potatoes well, return them to the pot, and mash until smooth.
4. Add oat milk, vegan butter, and more salt and pepper. Stir until creamy and hot.
5. Gently fold in wilted cabbage and spring onions until the whole mix is green-flecked.
6. Tip into a shallow baking dish. Run a fork over the top to make ridges.
7. Bake at 200°C for 20 min, until peaks on top start to colour golden in spots.

Drain the spuds thoroughly before mashing; too much water makes a gluey bake.