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Mustard Mash

Vegan mash can be just as tasty as mash made with dairy and butter - we've found oat milk works best for flavour and consistency.

Snacks & Sides
Easy
Time 30 mins
Skill Level Easy

Ingredients List

 

Serves 4
  • 4 large Maris Piper potato (fist sized per person)
  • 1 tbsp oat milk
  • 1 tsp whole grain mustard - or to taste
  • 1 tbsp extra virgin olive oil
Metric - US Imperial

Instructions

  1. Peel the potatoes and chop up into smaller pieces so they cook more quickly.
  2. Add the potatoes into a pan full of salted boiling water, boil the potatoes until they are soft (about 20 mins). 
  3. Drain, leave to stand in a colander for 2 mins to dry and then mash the potatoes with a potato masher until smooth.
  4. Add oat milk, wholegrain mustard and olive oil – add more or less depending on your preferred mash consistency and strength of flavour. 
  5. Season to taste. 

Served here with baked salmon with a pesto crust and broccoli. You could try with any mustard. 

Notes

  • We served the mustard mash alongside baked salmon with a pesto crust and broccoli.
  • You could try making this mash with any mustard.