Vegan Mashed Potatoes
The simple yet incredibly effective aromatised oil makes these vegan mashed potatoes better than any of their contemporaries. Creamy without the cream.
Ingredients:
8 medium potatoes
5 tbsp olive oil
½ cup soy milk (½ cup = ca. 125 ml)
2 garlic cloves
1 red chili pepper
1 tsp paprika powder (the sweet version)
Salt to taste
Optional:
Add as many of these herbs as you have to the oil for a burst of extra flavour!
1 tbsp rosemary
1 tbsp thyme
1 tsp nutmeg
1 tbsp vegan margarine for extra super-creaminess
½ bunch parsley
Directions:
Peel the potatoes (or leave the skin on if that’s your thing), and roughly chop into quarters or eighths. Add to a large pot of cold water. Stick on to high heat, and add the salt as the water warms up. After about 20-25 minutes the potatoes should be easily pierced with a knife or skewer - that means they’re ready.
In the meantime, bring the virgin olive oil to low heat with whole garlic cloves and loosely chopped chilli pepper. Cook gently for around five minutes to aromatize the oil. Let rest and add the sweet paprika.
Mash the potatoes with a fork or masher (or use a hand blender for exceptional softness) and add in the aromatized virgin olive oil (remove the garlic and chili), soy milk (or other milk or stock), sea salt, nutmeg and margarine (if using) as you do it.
Tips: In case you find the end result a bit too firm and a little dry, add a drop more soy milk or stock. Also don’t be too stingy with the salt - it’s an integral part of the potato mash!
Voilà! Smother in sauce or eat on its own - as you prefer!
