Mashed potato

Okay so gluten free vegan mashed potato is easy – but not everyone has the confidence so here is a fail safe method and some interesting variations for gluten free vegan mashed potato recipes.

The important thing to ensure good mash is the use of floury potatoes such as Desiree, Estima, King Edward and Maris Piper.

Mashed potato goes with everything from lentil and aubergine curry to a classic roast like lentil and pumpkin seed roast and don’t forget the sides such as creamed leeks and spiced red cabbage.

Left over mash is great fried the next day for breakfast with baked beans! Yummy.

If you want a really smooth mash you can use a potato ricer straight after step 3 (ricers are awful to wash but produces great mashed potatoes).

There are a huge number of variations to the humble mash. You can adapt the mash to whatever it is going to accompany. All of the variations are made at step 4.
Curry leaf mash Replace the margarine and soya milk with the following. Heat 1 tbs rapeseed oil and fry four curry leaves and 1 tsp black mustard seeds until lightly browned. Add to the mashed potato. Great with curry
Olive mash Replace the margarine and soya milk for 2 tbs good olive oil. Blend 200 g pitted black olives to a paste, add to the mash and mix well. Drizzle olive oil over the mash and serve.
Mustard mash Add 1 tbs Dijon mustard to the mash
Rosemary mash Replace the margarine and soya milk with the following. Skin and crush 2 cloves garlic and add to a pan with 2 tbs olive oil. Take one large sprig fresh rosemary and finely chop – add to the olive oil until cooked (make sure you do not brown the garlic).

As well as the variations above you can also make mash with sweet potatoes. A great accompaniment to Mexican bean pot.

Ingredients
2 kg floury potatoes
1 tbs gfv margarine
1 tbs unsweetened soya milk
0.5 tsp fleur de sel
0.5 tsp freshly ground black pepper

Method
1. Wash, cut potatoes in to small, evenly sized, chunks and add to a large pan.
2. Just cover the potatoes with cold water and place on the heat. Bring to the boil and simmer until cooked (~10 mins)
3. Drain the potatoes in a colander and return to the pan on a very low heat. Shake the potatoes until all the moisture has evaporated (~30 secs)
4. Add the margarine, soya milk to the pan and mash away until smooth. Add any variations you are making (e.g. rosemary mash)
5. Season to taste. Serve.

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