My favourite mash (gluten-free, dairy-free, vegan

First_snowfall_of_2017_in_Perthshire_garden
The first snow of 2017. Image: Kathryn Hawkins

It’s been a cold week all over the UK; the first snow of the year settled in the garden a few days ago, transforming it into a “Winter Wonderland” overnight. As soon as a chill sets in, my thoughts immediately turn to comfort food.

I am a huge potato fan and this week seemed like the perfect excuse to make my favourite mash potato recipe. Perfectly cooked potatoes, a generous handful of chopped parley, lashings of good quality olive oil, a good pinch of sea salt and some fresh garlic. It’s a delicious that mash seems to go with everything.

Ingredients_and_essential_equipment_for_making_the_perfect_mashed_potato
Ingredients and equipment for olive oil and garlic mash. Images: Kathryn Hawkins

For the best result, you need to choose a potato that mashes well. My preference is King Edward, it’s got good flavour and a dry, floury texture when cooked. Cook the prepared potatoes until they are completely tender. Drain well and then give them a good thump with a potato masher. If you don’t mind a few lumps, leave it at that, but if I’ve got the time, I like to press the mash through a ricer for the smoothest, silkiest texture possible. It’s up to you how much garlic, parsley and seasoning you add, but do use a really tasty olive oil. A good quality extra virgin (cold pressed is even better) oil will not only add flavour and colour, but will add to the indulgence of the finished mash. Only warm the oil, never heat it beyond warm, otherwise the health and flavour benefits will be lost.

Mashed_potato_with_parsley_olive_oil_and_garlic
Olive oil, parsley and garlic mash. Image: Kathryn Hawkins

Serves: 4

  • 900g main crop potatoes, such as King Edward or Maris Piper
  • Sea salt
  • 4 plump garlic cloves, peeled and crushed
  • 1 tbsp sunflower oil
  • Large handful of fresh curly parsley, washed, thick stalks removed, and finely chopped (I like to add about 25g chopped parsley to this quantity of potato)
  • 6 tbsp good quality, extra virgin cold pressed olive oil + extra for serving, if liked
  1. Thinly peel the potatoes. Cut into chunky pieces and rinse in cold water. Place in a large saucepan and cover with cold water. Add a pinch of salt, bring to the boil and cook until completely tender (12-15 minutes, depending on how thick you’ve cut them up). Drain well through a strainer, and leave to air dry for 5 minutes.
  2. Meanwhile, heat the sunflower oil in a small saucepan and very gently fry the garlic for 1-2 minutes until tender but not browned. Remove from the heat.
  3. Return the potatoes to the saucepan and mash well. If you’re not using a ricer, stir in the parsley and cover. If you are ricing the mash, press the potato into a warm bowl, stir in the parsley, and cover the whole bowl with foil.
  4. Stir the olive oil into the cooked garlic and place the saucepan over a very low heat for 2-3 minutes to gently warm the oil.
    Chopped_parsley_garlic_and_olive_oil_being_added_to_mashed_potato
    Adding the flavourings to mashed potato. Images: Kathryn Hawkins

     

  5. Stir the warm oil into the parsley mash. Taste and season. Pile into a warm serving dish. Drizzle with more olive oil if liked, and serve immediately. Mmmm…mmmmm.

    Single_serving_of_mashed_potato_with_parsley,_olive_oil_and_garlic
    The last spoonful of my favourite mash. Image: Kathryn Hawkins

 

 

6 thoughts on “My favourite mash (gluten-free, dairy-free, vegan

  1. I had never thought of putting warm olive oil in my mashed potatoes. It sounds like it must give the mash an interesting flavor. Thank you for the recipe!
    I guess you had to buy the parsley, as I do these days. Our garden here in central France is also covered with snowon the north side. Temperatures have been very low at night ! (-8 degrees Celsius)

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      1. We have just finished our lunch, my husband loved the mash! Nice change from regular mashed potatoes and soy cream, which I am not sure is all that healthy, but dairy cream is a no-no for him.
        I have tried freezing parsley, but I find it doesn’t keep as well as basil. Yes, roll on spring!
        Again thank you for the recipe!

        Like

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