I thought I’d share how I make mashed potato. Mashed potato is best when mashed by hand, or through a potato ricer. If you use anything more powerful (like a hand blender) it beats starch out of the potatoes, resulting in a gummy paste. Using a blender might cut down on time and effort, but you get much better results without it. You can use this recipe as is, or add more to the mash. I like adding chives, spring onion, cheese, caramelised onion or fried mock meat chopped into pieces
You’ll need;
- 1kg of peeled chopped potatoes, I like maris piper the best
- One tablespoon of dairy free “butter”, I used Vitalite
- 150ml tofu cream
- A couple of teaspoons of dijon mustard
- Salt and black pepper to taste
Method;
- Peel and chop the potatoes. Boil in water (I don’t salt the water) until tender
- Drain away the water and add the “butter”, once it has melted, add the tofu cream, mustard and season well with salt and pepper
- Mash well until smooth and creamy. At this point you can serve it as it is, use it to top a shepherd’s pie, or add more into the mash
So where do I buy the tofu cream from?
You don’t, you make it. Just buy a block of silken tofu, for UK folks it’s usually sold in the shelf stable bit of the supermarket, where all the dried pasta is. It will be in a small tetra pack, just open the pack and drain any water out
Blend the tofu together with between 200-250ml unsweetened plant milk. I do this with a stick blender, you can also use a regular blender. Using 200ml of milk gives the cream a thicker double cream like consistency, 250ml of milk makes a thinner single cream type consistency
Store leftover tofu cream in an airtight container in the fridge (it keeps for up to a week), use in pasta sauce, curry, soups or stews. I love making creamy pasta sauces with it, and it’s also great for tikka masala or korma. That way you can enjoy rich pasta and curries, and cut out a lot of the fat. Perfect for anyone on a weight loss journey like me
Can I use the potato peels for anything?
Sure, you can choose to leave them on (the skin contains nutrients). If you prefer leaving them out, you can keep them (along with other vegetable scraps) for homemade vegetable stock. If you want to keep them for a while, pop them into an airtight container, then store them in the freezer until you need them
Bethany's Vegan Kitchen 