- Peel the potatoes and chop up into smaller pieces so they cook more quickly.
- Add the potatoes into a pan full of salted boiling water, boil the potatoes until they are soft (about 20 mins).
- Drain, leave to stand in a colander for 2 mins to dry and then mash the potatoes with a potato masher until smooth.
- Add oat milk, wholegrain mustard and olive oil - add more or less depending on your preferred mash consistency and strength of flavour.
- Season to taste.
Served here with baked salmon with a pesto crust and broccoli. You could tr with any mustard.