When I make mashed potato, I bake rather than boil my potatoes before mashing them. I think baking gives the potatoes more flavour and it’s also easier because you don’t need to keep an eye on the hob. To stop the skins from going too crunchy I cook the potatoes in an oven proof dish with a lid (mine is Pyrex), then once they are soft I mash them with a potato masher or fork (skins and all!) whilst they’re still hot.
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
- salt and pepper (to taste)
Wash and prick you’re potatoes with a knife, then pop them in an ovenproof dish with a lid. Cover and bake at around 200C until the potatoes are soft.
Whilst they are still hot, mash the potatoes.
Season to taste.