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Mashed Potatoes (Ve)

Updated: Jul 31, 2018

Winter comfort food doesn't get any better for me than mashed potatoes. Very easy to do - but here's a fail safe recipe that tastes great. I favour the pink skinned potatoes which I know from Ireland called Roosters.

700g-900g (1.5 - 2 lbs) potatoes - peeled.

Knob of butter or vegan sunflower spread if cooking vegan

1-2 tablespoons of double cream/milk (substitute with soya milk if cooking vegan)


See Tips for milk options that are vegan.

Serves 4

Peel and cut the potatoes to a similar size. Place them in a pan of water and bring to the boil. Cook for 15-20 minutes until tender and drain.

Mash the potatoes to a smooth puree with a potato masher and quickly beat in the butter or sunflower spread, along with 2 tablespoons of double cream (or soya milk if cooking vegan). Add salt to taste. Serve immediately - or you can put the lid on the pan and leave to sit on the side for a few minutes before serving. (Don't put it into the oven to keep warm as it changes the taste in my opinion.)

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