Vegan Mashed Potatoes
Mashed Potatoes with Brussels Sprouts
We all love mashed potatoes, but we don't all love the fat and calories that always come with them. Well, these are NOT your typical mashed potatoes! This recipe is my personal twist on Colcannon, the classic Irish dish of mashed potatoes with cabbage. I make it with brussels sprouts instead of cabbage, just because I love them! Looking for more vegan twists on traditional Irish recipes? Check out my Vegan Potato Pancakes!
Ingredients
- 2 large Yukon Gold potatoes
- 1 cup full-fat coconut milk
- 2 cloves garlic, (minced)
- 1/2 small onion, (minced)
- 1 cup brussels sprouts, (thinly sliced)
- 1/2 cup leek, (sliced, white part only)
- Salt & pepper
- 1 tablespoon pomegranate seeds
Instructions
- Scrub potatoes well and cut into 1-inch chunks. Do not peel!
- In a medium pot, add potatoes and cover with water, then add salt to taste.
- Over medium heat, bring potatoes and water to boil.
- After a rigorous boil, turn down the heat to simmer and cook until potatoes are easily pierced with a fork (about 10 minutes).
- While potatoes are cooking, warm coconut milk in a skillet.
- Add garlic and onion, then saute for 3 minutes.
- Add sprouts and leeks, then cook until brussels sprouts are soft but still bright green. Set aside.
- Using a slotted spoon, scoop out potatoes and let cool to room temperature.
- Once cool enough to handle, mash potatoes.
- Add mashed potatoes to the brussels sprouts mixture, stirring gently to combine, and cook for 2 minutes.
- Season with salt and pepper to taste.
- Garnish with pomegranate seeds and serve immediately.
