Colcannon - Irish mashed potatoes
Nutpods creamer, almond milk, plant butter, caraway seeds
​​​by priti malhotra

Priti learned to cook under the tutelage of her mother, an excellent cook,  who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods  that go well with wine.  Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.

Colcannon - Irish mashed potatoes
Nutpods creamer, almond milk, plant butter, caraway seeds
 
2 medium potatoes, peeled and cut into fourths
2 green onions, chopped along with the green part
1/2 bunch green kale leaves chopped
2 tbsp plant based butter (I used Earth Balance)
¼ cup nutpods creamer
¼ cup almond milk
Salt
½  tsp caraway seeds, optional
 
Place water to boil in a pan on the stove. Add the chopped potatoes and a teaspoon of salt, and cook until tender. Drain in a colander. Place back the potatoes in the pan, add a tablespoon of butter, and mash it together with a fork. Add a teaspoon of salt and the nutpods creamer. Mix gently until light and fluffy.
In a separate skillet, add a tablespoon of butter and the caraway seeds. Toss in the green onion. Cook for a minute or two. Add the chopped kale. Mix well until wilted, about 3-5 minutes. Season with salt. Add the mashed potatoes to the cooked kale in the skillet and mix well. Add the almond milk and give it a good stir. Add more creamer or milk as needed to get a smooth consistency.
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Serve warm with a dollop of butter in the center (optional).

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