Mustard mashed potatoes
Everyone's favorite side dish just got a twist! Adding stoneground mustard to mashed potatoes gives them a beautiful tang. Great for serving with vegan sausages!
Servings: 4 people
Calories: 106kcal
Ingredients
- 1 pound Russet potatoes peeled or unpeeled
- Generous pinch of salt plus more to taste
- 1 ½ Tablespoons stoneground mustard
- 2 Tablespoons non-dairy milk plus more if needed
- 1 teaspoon vegan butter plus additional for topping
- 1 green onion sliced (garnish)
Instructions
- If desired, peel the potatoes. (I like the added texture with the peel still on, but they're smoother without the peel.) Chop the potatoes into even-sized medium pieces.
- Put the potatoes into a large pot, and entirely cover them with water. Add a generous pinch of salt to the water. Bring to a low boil. Cook for 10 to 15 minutes in total, until the potato pieces can easily be pierced with a fork. Then drain them in a colander.
- Put the drained potatoes into a mixing bowl. Use an electric beater or handheld potato masher and mash the potatoes until most of the lumps are gone.
- Add stoneground mustard, 2 Tablespoons of non-dairy milk, a teaspoon of vegan butter, and a pinch of salt. Continue beating/mashing the potatoes until all of the ingredients are evenly incorporated, and the potatoes are smooth, light, and whippy. For lighter potatoes, incorporate an additional splash of non-dairy milk and vegan butter, to taste. Add more salt, if needed.
- Move potatoes to a serving bowl, and garnish with sliced green onions.
Notes
Before serving, I like to add a generous dash of Penzey's Fox Point seasoning. It's an herb blend with salt, dried shallots, chives, garlic, onion, and green peppercorn. If you don't have that mix, stirring in ½ teaspoon each of granulated onion, granulated garlic, and dried parsley is a nice touch (but entirely optional).
Mashed potatoes will keep in the refrigerator in a covered container for 3 to 5 days. When you’re ready to reheat them, take off the cover, and microwave until warm. Stir them once halfway through for even reheating. Stir in a splash of non-dairy milk and vegan butter if the potatoes have gotten too thick or dry.
If you’d prefer to reheat on the stove, put them into a pot, along with a couple splashes of non-dairy milk. Reheat on a medium heat, and stir often, so that it doesn’t stick to the pot.
Nutrition
Calories: 106kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 483mg | Fiber: 2g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg
