Mashed potatosweetbeetandgreenbean of flickr
There are so many uses for mashed potato - it's great with beans, as a topping for a pie, you can make patties with it - and it's just yummy. Not only that, but you can eat it however restrictive you braces are on your teeth.
You can add tasty bits to it, such as chopped parsley or watercress, toasted nuts or seeds, vegan bacon strips, vegan cheese chunks, etc, like in the photo.
Can't find what your looking for? Search all of the ActiVeg Network recipes.
- olive oil or vegan margarine
- soya or oat milk
- freshly ground black pepper (optional)
- clean and chop up as many potatoes as you think you can eat or need for your recipe. A double handful of potatoes per person may be about right. I always leave the skin on clean organic potatoes when mashing, but you can peel yours if you don't want little bits of potato skin in the mash.
- in a large saucepan, carefully boil up the potatoes with enough water to just cover them. Turn the heat down once the water is boiling so they simmer (water bubbles gently).
- in about 25-30 minutes they should be soft if you prod them with a fork. If not, boil for a bit longer.
- when the potatoes are done, remove from heat and drain them (avoid splashing yourself with boiling water by getting help, and putting a large enough culander or sieve in the sink and slowly pouring the potatoes and water into it.
- splash on a couple of tablespoons of oil or large knobs of marg, mash it all with a potato masher, and mash in enough soya milk to make it smooth but not too wet.
- mix in pepper, any other seasoning and any tasty bits that don't need cooking.
- Preparation: 10 minutes
- Cooking: 30 minutes
- Total: 40 minutes
This recipe was reproduced with the kind permission of.