Colcannon (oil-free)

Step 1

In a stock pot, add evenly-sized diced potatoes and enough cold water to cover at least an inch above the potato line.

Step 2

Bring to a boil over medium/high heat. Once boiling, turn temperature down a bit while maintaining a boil.

Step 3

Continue to cook for 10-15 minutes. Remove from stove once you can easily slide a knife through the potatoes.

Step 4

Carefully drain the water. Put them back in your stock pot.

Step 5

Add cauliflower cream and mash.

Step 6

Add evenly-diced potatoes to your pot. Pour in 1 cup of water.

Step 7

Set timer to 10 minutes. Once finished, let your IP naturally release.

Step 8

Drain water. Keep potatoes in your IP.

Step 9

Add cauliflower cream and mash.

Step 10

Over medium heat in a large sauté pan, add your cabbage (or other greens).

Step 11

Sauté until soft using water or vegetable broth--use just enough to keep from sticking. Approximately 10 minutes; stirring often.

Step 12

In the last 2-3 minutes, add the green onions. Stir a couple times.

Step 13

Pour into your mashed potatoes and mix.

Step 14

Optional: Portion out into 3 containers or store in a large casserole pan. I like to keep it all together then portion out when I serve. Serve warm.

Step 15

Heat up in the microwave, in a non-stick skillet (keep water on hand to prevent it from sticking) or bake in the oven, which is my favorite. To bake: add your serving to a small oven safe dish. Bake on 400 degrees, covered with foil for 10 minutes. Uncover for another Serve warm.