Baked Mashed Potato
When I make mashed potato, I bake, rather than boil, the potatoes. I find that baked mashed potato has a better flavour. Plus it’s easier to make because you can stick the tatties in the oven and forget about them for an hour or so.
This is a personal preference but I am not a fan of creamy mashed potato. My prefered mash has a few lumpy bits, something to chew: rustic one might say! I also leave the skin on. The skin is filled with fibre and nutrients and, if it’s a red potato, antioxidants too. I tend to use red potatoes, rather than white, for that very reason.
If you like creamy mash you can still use baked potatoes. Simply scoop the flesh out of the cooked jackets and mash until smooth. Add plant milk and / or vegan spread to make your baked mashed potato extra creamy.
Baked mashed potato is easy to make and can be used in several ways…
- Serve with nut loaf, steamed vegetables and gravy
- Use as a topping for a cottage pie
- Mix with sauté vegetables for bubble and squeak (for my chestnut bubble and squeak recipe, see here)
- Use as the binding ingredient for vegan burgers (I use baked potato in my Spicy Moroccan Bakes, see recipe here)
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
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- salt and pepper (to taste)
- plant milk and / or vegan spread (optional)
Wash and prick you’re potatoes with a knife. Pop them in an ovenproof dish with a lid. Cover and bake at around 200C until the potatoes are soft.
Whilst the potatoes are still hot, mash them, skins and all.
Season to taste.
Scoop the flesh out of the baked potatoes. Mash it well. Add plant milk and / or vegan spread to make your mash extra creamy.
Season to taste.