Pea and Mint Potato Mash

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Pea and Mint Potato Mash

 

 

750 g (26 1/2 oz) potatoes (see Note), peeled, diced

2 1/2 cups frozen green peas

60 g (2 oz) vegan margarine, chopped

1/2 cup milk alternative, warmed

8 teaspoons fresh mint leaves, finely chopped

 

 

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

medium-high heat for 8 minutes.

 

2. Add peas. Cover and return to the boil. Uncover. Cook for 2 minutes

or until peas are tender. Drain in a colander.

 

3. Return vegetables to warm saucepan. Shake saucepan over low heat

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

 

4. Using a potato masher, roughly mash vegetables. Gradually add

margarine and mash until smooth.

 

5. Add warmed milk alternative and beat with a wooden spoon until smooth.

 

6. Season with salt and pepper. Stir in mint. Serve.

 

 

 

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

varieties to use for these mash recipes.

 

 

 

Serves 4.