Our Perfect Mashed Potatoes

Our Perfect Mashed Potatoes

Plant Based / Dairy Free / gluten Free

Serves 4

What is considered the perfect mashed potatoes is of course, a personal preference; some for instance, like them chunky, others prefer them smooth. For us, they need to be made with fresh baking potatoes to start with, as the quality of ingredients makes all the difference. The perfect mashed potatoes need to be creamy but retain a bit of texture, they must be well seasoned and they must be laced with butter, and fresh herbs. Anyone who has tried our mashed potatoes, has asked for the recipe. Here it is! What is your favourite way to make the perfect mash?

Ingredients

6 fresh large baking potatoes, peeled 7 chopped

1tsp salt

1tbsp vegetable bouillon powder

100g plant based butter (we use Naturli)

200g plant based cream (we use Oatly)

3tbsp fresh chives, finely snipped

2tbsp fresh parsley, finely chopped

1/2tsp freshly grated nutmeg

Salt & pepper to taste

Method

Roughly chop the potatoes and place them in a large saucepan filled with plenty of cold, salted water. Bring to a boil and cook for 25 minutes, or until the potatoes are very soft. Drain well in a colander. 

While the potatoes are draining, melt the butter in the same warm pan. Return the potatoes to the pan and mash them using a potato masher. If desired, do not mash completely, allowing for a little texture throughout. Add the remaining ingredients, pouring the cream a little at a time, using as much needed as to achieve the desired consistency. Serve hot and enjoy!

Notes

Any potatoes are ok to use but baking potatoes have a good texture for mashing and they are quicker to peel.

For extra nutrition and fibre, you can keep the skins on. The result will still be fabulous.

Leftovers will keep in the fridge for a few days.

The best way to reheat mashed potatoes is to place them in a bowl and then steam them in a steamer, or a large lidded saucepan with an inch of water.

You can use the same recipe for sweet potatoes, pumpkin, carrots, celeriac root, parsnips, or a mix of your choice.