Traditional Vegan Irish Colcannon (Gluten-Free, Allergy-Free, Paleo)

5 from 5 reviews

Who doesn't love some mashed potatoes? This traditional recipe for Vegan Irish Colcannon is gluten-free, allergy-free, paleo, made with cabbage, but without the dairy! A cheap and easy staple Irish side dish that will quickly become a comforting family dinner staple!


  • 3.5 lbs of White Potatoes (cubed)
  • 1.5 lb Green Cabbage (about 4-5 cups shredded)
  • 1 Cup Chopped Scallions (or white onion)
  • 1 Stick Vegan/Soy-Free Butter
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Black Pepper
  • Salt (to taste)
  • 1 Cup Unsweetened Non-Dairy Milk*
  • Fresh Parsley (optional, to serve)


  1. In a large soup pot, add the cubed potatoes and enough water to cover them. Bring the pot to a boil, cover, and let the potatoes boil until fork tender.
  2. In the meantime, shred the cabbage and scallions together a food processor.
  3. When the potatoes are done, drain them out in a colander and set aside.
  4. In the now drained pot, add the stick of butter, cabbage, scallions, garlic, pepper, and salt.
  5. Saute, over medium heat, the veggies for about 5 minutes until softened before adding the boiled potatoes to the pot.
  6. Give the potatoes and veggies a rough mash together using a hand masher before adding the milk and then using an electric hand blender to bring the colcannon together.
  7. Blend until relatively smooth or to your desired consistency.
  8. Serve with fresh parsley if desired.


*I used light canned coconut milk. Any milk will work though.