Creamy Mashed Potato
Oh the joy! The sheer, unrelenting feeling of happiness at discovering how to make mouthwatering mash that is gluten, dairy and soya free is a great feeling and my two young boys are very happy too. This creamy mashed potato is so light and fluffy that nobody would ever believe that it doesn’t contain butter or milk.
Mashed potato forms the foundation of many of our old favourites, for example, shepherds pie, fish pie, cottage pie and good old bangers and mash.
There are also those occasions when you resort to fish fingers and chicken nuggets for the children because time is short. These freezer friendly items may well be processed but they make such an easy tea whereby you just bung it all in the oven and it cooks itself. If your kids are anything like mine, they love chicken nuggets especially and it’s one of their favourite after-school teas. So rather than opting for a side of chips why not make some mashed potato instead? It really does make the perfect accompaniment.
But the big question is, how do you make mashed potato creamy and delicious without your dairy staples of real butter and creamy milk?
Well, here is your answer, guaranteed to make your little ones happy. And, if it’s for grown ups, they would never notice the difference, I promise!
And because making mashed potato is a bit of a pain – what with all the peeling, boiling and mashing – why don’t you make double and freeze half? Then you’ve got a back up portion of mash ready for an after school tea when you’re just not feeling very creative and they’re begging for their favourite chicken nugget meal?
Or how about using the mashed potato to make hearty fish finger pie or tuna fish cakes? Or accompany a portion of mash with some homemade saucy meatballs? The great thing is, the recipes are all here, so why don’t you give them a go? And don’t forget to let me know how you get on. I’d love to hear from you!
Gluten free. Dairy free. Soya free.
- Olive oil
- Salt and pepper (optional)
- Boil up your potatoes until they are soft.
- Use a colander to drain the water away and pour back the potatoes back in the saucepan.
- Start mashing the potatoes using a masher or I use a hand blender to make it really smooth.
- Add the olive oil, salt and pepper.
- Serve with a big dollop of dairy free margarine in the middle and watch it melt over the sides.
HAVE A HAPPY TUMMY DAY ?