Mashed Potato with Parsley Butter (*SF)

[Guest guest]

Mashed Potato with Parsley Butter

 

 

800 g (28 oz) potatoes, peeled

60 g (2 oz) vegan margarine, softened

1/4 cup flat-leaf parsley leaves, finely chopped

1/2 lemon, rind finely grated

2 garlic cloves, crushed

1/3 cup warm milk substitute

 

 

1. Cut potatoes into 4 cm (1 1/2 " ) pieces. Place in a large saucepan

and cover with cold water. Cover and bring to the boil over high heat.

Reduce heat to medium-low. Cook, partially covered, for 20 minutes

or until tender.

 

2. Meanwhile, place margarine, parsley, 1 teaspoon lemon rind and

garlic in a small bowl. Season with salt and pepper. Mash with a fork

until well combined.

 

3. Drain potatoes. Return to saucepan. Shake pan over low heat for 1

to 2 minutes or until excess water has evaporated. Remove from heat.

Using a potato masher, roughly mash.

 

4. Add milk substitute and three-quarters of the parsley butter to

potatoes. Beat with a wooden spoon until creamy. Spoon into a serving

bowl and top with remaining parsley butter. Serve.

 

 

Serves 4 as a side dish.