From an upcoming cookbook by Chef Del Sroufe

Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat. 

Yield: 4 servings

Ingredients

3 russet potatoes, about 1½  pounds, peeled and cut into large chunks

½ small head cauliflower cut into florets, about 2 cups florets

3 lightly packed cups chopped green cabbage

3 green onions, minced (about 1/2 cup)

Sea salt and black pepper to taste

Directions

1. Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch. 
2. Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
3. While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
4. Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
5. Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan. 
6. Mash the potato cauliflower mixture to the consistency you prefer.
7. Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.