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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.8 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.7 g

View full nutritional breakdown of Auntileah's Vegan Colcannon (Mashed Potatoes with Spinach) calories by ingredient
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Auntileah's Vegan Colcannon (Mashed Potatoes with Spinach)

Submitted by: NEWMOMOVER40

Introduction

Vegan, gluten-free version of the traditional Irish mashed potato with spinach and shallots. There's no butter, but the olive oil, Sunny Paris, salt and pepper provide plenty of flavor!

("Auntileah" is actually my sister, not my aunt! The name is an homage to a character called "Auntilucy" in a great, crazy children's book called "The Strictest School in the World".)
Vegan, gluten-free version of the traditional Irish mashed potato with spinach and shallots. There's no butter, but the olive oil, Sunny Paris, salt and pepper provide plenty of flavor!

("Auntileah" is actually my sister, not my aunt! The name is an homage to a character called "Auntilucy" in a great, crazy children's book called "The Strictest School in the World".)

Number of Servings: 8

Ingredients

    6 large red potatoes
    1/4 c chopped fresh chives
    2 cups fresh baby spinach
    3 tbsp extra virgin olive oil
    (freeze-dried shallots, available from Penzey's)
    1/4 c Trader Joe's Vanilla Unsweetened Almond Milk
    2 tbsp Sunny Paris
    Salt and Pepper (to taste)

Tips

Leah doesn't measure things precisely while she's cooking, so these are best guess estimates in terms of amounts of each ingredient. Enjoy, and let me know how you like it!


Directions

Wash and quarter red potatoes, but do not peel them.

Place cut up potatoes in a large pot, then cover with water. Boil on high heat for about 20 minutes, or until soft enough to mash.

While the potatoes are boiling, chop the fresh chives and sautee them with the baby spinach in about 1 tbsp of the olive oil.

Remove potatoes from water and discard the water. Then mash the potatoes in a large bowl. (They should be a bit chunky, not smooth, so a blender is not recommended.) Return potatoes to the cooking pan and add the other 2 tbsp of olive oil, plus the 1/4 cup unsweetened almond milk. Stir the potato mixture for a few minutes over low heat, long enough to reheat them after adding the cold almond milk.

Return the potatoes to the large bowl. Add the chives and baby spinach to the mashed potato mixture. Add about 2 tbsp Penzey's Sunny Paris, plus salt and pepper to taste. Stir. Serve while still piping hot.

Serving Size: Makes 8 1-cup servings.






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