Polos & Broccoli

A Peers' Projects recipe collection


Gluten-free Vegan Mashed Potatoes

1 kilo Vivaldi or Maris Piper potatoes, washed, peeled, cut in half
1 teaspoon salt
Water to cover

¾ teaspoon salt
½ teaspoon black or ¼ teaspoon white pepper
6-7 cloves cooked garlic – roasted or sautéed 
50-70 grams vegan butter
250ml vegan gluten-free cream

1. Place your potatoes in a large pot and cover with water by ~3cm.
2. Bring to a light boil over high heat and add 1 tsp of salt.
3. Cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
4. Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water.
5. Add in vegan butter, garlic, salt, pepper, and cream and stir to combine. Taste and adjust seasonings as needed.

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