Vegan Colcannon

Ingredients:

• * 6 medium sized russet potato, scrubbed and diced
• * 2 teaspoon salt, divided
• * 1 teaspoon olive oil
• * 2 leek, chopped
• * 4 cup kale, chopped into bite sized piece
• * 4 scallion
• * 1 cup non dairy milk
• * 2 tablespoon olive oil
• * 2 tablespoon nutritional yeast
• * 1/2 teaspoon black pepper
• * 1/4 cup parsley

Instructions:

1. Place the potatoes in a large pot and cover with enough water to cover the pieces with an extra inch or two. Add a teaspoon of salt to the water. Bring to a boil, and then reduce heat to medium. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
2. While the potatoes are cooking, heat the olive oil in a pan over medium-high heat and add the leeks. Sprinkle with ½ teaspoon of salt, which will help them caramelize. Cook for about 10 minutes, until the have begun to brown.
3. Add the kale and scallions to the pan, and cook until the kale wilts.
4. Drain the potatoes, and place them back in the pot along with ½ teaspoon of salt, the non-dairy milk, olive oil, nutritional yeast, and black pepper. Mash until the potatoes reach your desired mashed potato consistency.
5. Add the leeks, kale, and scallions to the potatoes and mix it all together.
6. Garnish with the parsley and serve hot.

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