Clean eating Irish colcannon are the best “mashed potatoes” you’ll ever have in your life!
Man, oh man…. where has this been all my life??!!! I’ve never had the traditional version, but this clean eating version just sent me over the moon!
Colcannon is traditionally made with white potatoes. The remaining ingredients tend to change slightly depending on who is making it. Cabbage and onions can also be used in place of kale and leeks. But I opted for kale because it’s so nutrient dense.
This will be replacing every potato dish there is at my thanksgiving table this year and a few others during the year as well. Seriously.
We stayed at the Ashton House B&B in Avoca for one night. It was my mom’s favorite place from her last trip to Ireland, so she wanted to be sure to go again this time. Just one night there told me why it was her favorite. So tranquil and relaxing!
This is the place…
And this was the “back yard”…
Ummmm, ya… I’d set up a swing and call it home in a heart beat…
We also stopped by the oldest weaving mill in Ireland called the Avoca Mill. They had some of the most beautiful wool blankets I’d ever seen!
Later that night, I went to a local pub, listened to a live band play some amazing Irish music and had a glass of Guinness. I had always heard that beer gets served warm here, but that wasn’t the case. This one was nice a cold. LOVED it!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Crash Hot Sweet Potatoes
- Clean Eating BBQ Rosemary Sweet Potatoes
- Clean Eating Sweet Potato Waffles
- Clean Eating Sweet Potato Butter
CLEAN EATING IRISH COLCANNON RECIPE:
You're missing out if you've never had Irish colcannon. It's mashed potatoes on steroids! That being said, I try to substitute sweet potatoes for white potatoes whenever possible and the substitution here did not disappoint! Please note that the total time for making this assumes you've already cooked your sweet potatoes.
- 3 lb. sweet potatoes (baked in their skin until soft, cooled and peeled)
- 2 tbsp. coconut oil
- 4 cups kale (loosely packed and finely chopped)
- 2 cup leeks (loosely packed and finely chopped)
- 15 oz. can light coconut milk
- salt and pepper to taste
In a large pan, sauté the kale and leeks in the coconut oil until the mixture reduces by about half. (Approximately 5 minutes)
In a large mixing bowl (using an immersion blender) or a food processor, blend together the potatoes and coconut milk until smooth.
Scoop the potatoes into the pan while it's still warm and stir everything together until well combined.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.