John Myers
Ingredients for 4 servings:
- 1 ½ kg potatoes, floury
- salt water
- 1 tbsp mustard
- 3 tbsp olive oil
- some nutmeg
- possibly salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
vegan version of a traditional mashed potato, but without soy, oat or rice drink
Peel the potatoes, dice them, and boil them in salted water until soft. When the potatoes are nice and tender, drain them, reserving a cup of the cooking water. Press the potatoes through a potato ricer or mash them with a masher. Add olive oil and enough of the potato water to make a nice mash. Season with mustard and nutmeg. Add a little more salt if desired (but be careful, the potato water is already salty). Tip: If you like, you can replace some of the potatoes (max. 500 g) with other root vegetables of your choice (parsnips, parsley roots, or carrots are very good). This will give them a slightly different flavor.
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