If there is a vegetable that is more versatile than the potato then I’ve yet to find it. Perhaps I’m biased because I’m Irish and we’re famed for our love of the spud but there are so many different varieties it’s so easy to fall in love with them. They all work great in their own, different ways. Who doesn’t like a chip!? Or a French Fry as they say in the States, cooked three times even better! I love sticky roasted spuds with garlic and rosemary, boiled baby potatoes with the skins on tossed in vegan butter, chopped chives and sea salt. Big bowls of creamy colcannon at Halloween, fried left over waxy potatoes for breakfast…shall I go on? Hehehe!
What you’ll need: (serves 6)
- 2kg potatoes peeled and washed
- 4 cloves of garlic, peeled and finely chopped
- 50g Pure Dairy Free butter (a little more if you want an extra creamy texture)
- 2 and 1/2 tablespoons of dijon mustard (tastebud intuition)
- 1/4 teaspoon salt (tastebud intuition, a little more or a little less to your taste)
- 1/4 teaspoon black pepper (tastebud intuition again)
- Add the potatoes to a large pot of water with the garlic and bring to the boil. Adding the garlic at this point infuses the potatoes with it’s flavour. I always add garlic to boiled potatoes for extra flavour. Once boiling, reduce the heat and simmer until cooked. You should be able to put a knife through the spuds with ease.
- Once the potatoes are cooked strain any liquid that may be in the pot and reduce the heat to the lowest temperature. Using a masher proceed to mash the potatoes. The garlic should disappear into the mash at this point. Keeping the pot over a low heat ensures that any remaining moisture will evaporate. Once the potatoes are mashed to your liking add in the butter. Using a wooden spoon stir the mixture well making sure the butter is mixed in and the texture is creamy with no lumps.
- Now add in the dijon mustard, add it in spoon by spoon, stir and taste each time.
- Season with salt and pepper.
Share and enjoy!