Wholegrain Mustard Mash

The ultimate comfort food is given a tangy twist with the addition of wholegrain mustard.

SERVES: 4–5

INGREDIENTS:

• 2 pounds medium Yukon Gold or similar floury potatoes
• 2 garlic cloves
• 1 cup soy milk
• 3 cups soy cream
• 1 bay leaf
• Sea salt
• 2 tbsp. olive oil
• 1 1/2 tbsp. wholegrain mustard
• Black pepper

INSTRUCTIONS:

1. Peel the potatoes and cut each into 6 pieces.
2. Peel the garlic cloves and lightly crush them.
3. In a saucepan, combine the potatoes, garlic, soy milk, soy cream, bay leaf, and a generous pinch of salt.
4. Cook the potatoes over medium heat for about 15–20 minutes, or until they are very tender.
5. Strain the potatoes, reserving the cooking liquid. Discard the bay leaf and garlic.
6. Mash the potatoes thoroughly using a masher or fork. Avoid using a blender to prevent the potatoes from becoming gluey.
7. Gradually fold in enough of the reserved cooking liquid to make the mashed potatoes soft and smooth.
8. Stir in the olive oil and wholegrain mustard.
9. Season the mashed potatoes with salt and black pepper to taste.

VARIATIONS:

CREAMY MASHED POTATOES

• Prepare the basic recipe, omitting the mustard.

PESTO MASHED POTATOES

• Prepare the basic recipe, using 2 tablespoons vegan pesto in place of the mustard.

POTATO & CELERIAC MASH

• Prepare the basic recipe, using 1 pound potatoes and 1 pound celeriac, and 1 teaspoon Dijon mustard in place of the wholegrain mustard.

ROASTED GARLIC MASHED POTATOES

• Prepare the basic recipe, using the flesh from 6 roasted garlic cloves with the potatoes.