Herbed Potato Mash

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Herbed Potato Mash

 

 

1 kg (35 oz) potatoes (see note), peeled, diced

100 g (3 1/2 oz) vegan margarine, chopped

150 ml (5 fl oz) milk alternative, warmed

4 teaspoons fresh dill sprigs, chopped

8 teaspoons fresh flat-leaf parsley leaves, chopped

8 teaspoons fresh finely-chopped chives

 

 

1. Cook potatoes in a saucepan of boiling, salted water over

medium-high heat for 10 minutes or until tender. Drain in a colander.

 

2. Return potatoes to warm saucepan. Shake saucepan over low heat for

30 seconds or until excess moisture evaporates. Remove from heat.

 

3. Using a potato masher, roughly mash potatoes. Gradually add

margarine and mash until smooth.

 

4. Add warmed milk. Beat with a wooden spoon until light and fluffy.

 

5. Season with salt and pepper. Stir in dill, parsley and chives. Serve.

 

 

 

NOTE: King Edward, desiree, sebago and spunta are the best potato

varieties to use for this mash recipe.

 

 

 

Serves 4.