Recipes » Side Dishes » Irish Potatoes With Cabbage
T. Colin Campbell Center for Nutrition Studies

Author’s note: Hearty mashed potatoes with cabbage and leeks, this dish is a meal by itself!

Reprinted from The PlantPure Nation Cookbook (BenBella Books, 2015)


  • 6 medium potatoes, quartered
  • ½ green cabbage, julienned
  • 2 leeks, julienned
  • 1 onion, diced
  • ¾ cup low-sodium vegetable stock, for sautéing
  • ½ cup unsweetened plant-based milk
  • 2 Tbsp minced garlic
  • 3 Tbsp nutritional yeast flakes
  • 2 Tbsp chopped fresh chives
  • ¼ tsp sea salt
  • ¼ tsp black pepper


  • 1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until just tender, 10–15 minutes. Be careful not to overcook the potatoes and create a mushy texture.
  • 2. Sauté the cabbage, leeks, and onion in the vegetable stock until tender, then strain to remove moisture.
  • 3. In a bowl, mash the potatoes with the milk, garlic, nutritional yeast, and chives.
  • 4. Fold in the cabbage and leek mixture and season with salt and pepper.

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