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. For deliciously creamy, oil free mash I add a splash of unsweetened plant milk (cashew milk is best), some salt, pepper and garlic granules. Delicious!
Free from: gluten, oil, wheat, yeast
Nut, soya free: use suitable plant milk
This is a vegan recipe
- unsweetened plant milk (optional)
- salt, pepper and garlic granules (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.
For creamy mash add a splash of unsweetened plant milk.
Season with salt, pepper and garlic granules.