4teaspoonsvegan butterfor topping (optional, but encouraged!)
¼cupchopped green onionfor topping
Place the first tablespoon of vegan butter into your multipot and press the Saute button on the front. Add the cabbage and garlic and saute for a few minutes, stirring constantly, until the cabbage begins to brown. Press the cancel button.
Add the water and then the potatoes to the pot. Lock the lid, making sure it's set to "Airtight" or "Sealing". Cook the potatoes at high pressure for 5 minutes, then allow a 10 minute natural release before manually releasing the pressure from the pot.
Add the 3 tablespoons of vegan butter to the pot, and use a potato masher or a fork to mash the potatoes to your desired consistency. I like to start with a potato masher, then finish with a fork. If needed, you can add vegan milk, 1-2 tablespoons at a time, to get a creamier result. This depends on your potatoes and your preference - you do you!
To serve, divide the potatoes between your four serving plates or bowls, and top each portion with a teaspoon of vegan butter (if using) and a tablespoon of the green onions. Eat hot!
Nutritional information is for the vegan colcannon with no vegan milk added.