PREP TIME: 10 MINS
COOK TIME: 25 MINS
6 medium potatoes
2 tablespoons Extra Virgin olive Oil
1 large leek, trimmed and thinly sliced
200ml unsweetened plant based milk
100g vegan butter
1 tablespoon horseradish sauce
sea salt and freshly ground black pepper, to taste
This is my favourite mashed potato recipe. Any leftovers can be rolled into patty shapes and shallow-fried until golden brown, then served the next day with a free range fried egg on top.
Peel and chop the potatoes into even pieces (so they take the same time to boil).
Place in a large saucepan of cold water, bring to the boil and then gently simmer for 20 minutes or until cooked through (so they fall off a fork when tested). Drain in a colander.
Meanwhile, to prepare the leeks, heat 1 tablespoon of the olive oil in a medium sized frying pan, then add the sliced leek and a pinch of sea salt. Cook over a low–medium heat for 10–12 minutes, or until softened and turning lightly golden. Turn off the heat.
Meanwhile, tip the drained potatoes back into the saucepan. Pour the milk over them and add the butter, then place over a low heat. Mash these ingredients together with a potato masher until they are smooth and there are no lumps. Then whisk lightly through with a fork to ensure they are light and fluffy.
Stir in the horseradish sauce (or Dijon mustard). Season well with a pinch of sea salt and plenty freshly ground black pepper to taste, then transfer to a warmed serving dish and top with the caramelised leeks and serve.