Fast Vegan Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s), floury
- Salt water
- 1 tablespoon mustard
- 3 tablespoon olive oil
- some nutmeg
- possibly salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into cubes and cook in salted water until soft. When the potato cubes are nice and soft, drain them, collecting a cup of the boiling water.
- Either press the potatoes through the potato press or press small with the tamper. Add olive oil and enough potato water to make a nice pulp. Season with mustard and nutmeg. If necessary, add a little salt, but be careful, the potato water is already salty.
- If you like, you can replace part (max. 500 g) of the potatoes with other root vegetables (parsnips, parsley roots or carrots are very fine), which gives a slightly different taste.
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