Homemade Vegan Mashed Potatoes (Crowded Kitchen) are simple to make. Salt boiling water (unless you can’t for medical reasons) for more taste, using 1 heaping teaspoon per 4 cups of water. Drain the potatoes and mash with a ricer, then add palm-oil-free vegan butter, oat meal, salt and pepper.
Remove green potato parts (caused by too much light, also toxic to pets). Don’t feed leftovers to pets due to salt, chives etc. Also don’t give leftovers to birds as salt is toxic, and butter can smear on feathers, affecting waterproofing/insulation).
Potatoes original from South America, not Ireland where one million people died due to the potato famine, a shameful part of British history caused mostly by landed gentry importing food while Irish people starved – even today, colcannon is a popular dish of mashed potato and cabbage.
Yukon Gold are good spuds for mashed potato. Store them in a cool dark place, and invest in a good peeler (scoring them first before adding boiling water, makes the skins slide off as they cool). Some chefs say to boil them from cold water with the skins on first, as this gives better flavour. Make sure they are still hot, when you mash them.
Butter Bean Mash (The Veg Space) adds in calcium and protein with a tin of cheap beans. A delicious and nutritious alternative.
This recipe for Caribbean bangers & mash is from the wonderful cookbook Natural Flava. Use a good brand of veggie sausages like Moving Mountains (avoid sausages for children and choking hazards).
