This simple side dish will go with just about anything. You don’t need dairy products to make deliciously creamy potatoes, plant based swaps work just as well. I used tofu cream for this, check out this post to find out how to make it.
Yield; Four servings (257kcal per serving) Cook time; 2 hours
You’ll need;
- Four medium sized baking potatoes
- One tablespoon of non-dairy margarine
- Three cloves of garlic, minced
- One tablespoon of dried chives
- 50ml non-dairy cream
- 30g/1oz grated non-dairy cheese
- Salt and black pepper to taste
Method;
- Pre-heat the oven to 180ºC/160ºC fan assisted/350ºF. Wash your potatoes, prick with a fork, then bake for 1.5 hours. Turn them every half an hour or so. (It might sound like a long time, but the potatoes will be beautifully crispy on the outside, and fluffy on the inside once cooked)
- Once baked, remove from the oven and carefully scoop out the flesh. Increase the oven to 220ºC/200ºC fan assisted/400ºF
- In a small saucepan over a medium heat, melt the margarine. Once melted, add the garlic and cook for a minute or two
- Remove the garlic from the heat and add the potato, chives and cream. Mash well and season with salt and black pepper to taste
- Fill the potatoes up with the mash, use a fork to score the top (this will crisp the mash when you bake it)
- Return to the oven and bake for around 30 minutes, or until the mash turns golden brown
Bethany's Vegan Kitchen 