One of my favourite ways to serve potatoes is by mashing them. Their smooth, fluffy texture is utterly irresistible and their rich, creamy flavour is so addictive! When I make mine at home, I like to add garlic and nutritional yeast flakes to them to give it a really delicious cheesy, garlicy taste. Then, for a creamy consistency, I like to add in some oatly oat cream and dairy free buttery spread. It tastes absolutely incredible. And in my opinion, it’s this combination of ingredients that makes this mashed potato recipe so extra special.
Another reason why I love these mashed potatoes so much, is because of how perfectly smooth they are. Nothing beats a lump-free mashed potato! Their soft, lump-free texture is all thanks to the amazing 3-in-1 Potato Ricer which OXO Good Grips kindly gifted to me recently. I am obsessed with their kitchen gadgets, so when they got in touch to collaborate with me, I couldn’t wait to share their beautiful products with you on my blog!
OXO also sent one of their Spiralizers, Vegetable Choppers and Pizza Wheel Slicers to try at home, and I can’t wait to start using them next! The potato ricer was absolutely incredible. I couldn’t believe how easy it was for me to press the cooked potatoes through it, and make a smooth mashed potato in just seconds! It made the process so simple, and all I had to do when I’d riced the potatoes, was stir in the seasoning to finish. I used the ricer on the finest setting, so that the potato would be as light and fluffy as possible. It also has two other larger settings, for making recipes with a different consistency, like an apple sauce – which is something I want to make next.
This mashed potato is perfect to serve with gravy, roast dinners, as a pie topping or even to eat on its own (if you’re someone who loves potatoes as much as I do). It’s really quick and simple to make, and it’s done within 25 minutes. This is definitely my ultimate recipe for mashed potato, so I really hope you enjoy it!
cheesy garlic mashed potatoes
600g baking potatoes
1/3 cup (80ml) oatly oat cream
3 tbsp non-dairy buttery spread
4 tbsp nutritional yeast flakes
2 cloves garlic, crushed
1/2 tsp salt
freshly ground black pepper, to taste
- Firstly, peel the potatoes and chop them into small cubes. Then, add them into a large pan and cover them with water. Place the pan onto a medium-high heat, bring to a boil and cook for about 15 minutes so, until they are soft.
- While the potatoes cook, add the oat cream, dairy-free spread, yeast flakes, garlic, salt and pepper into a large mixing bowl and set aside.
- When the potatoes have cooked, remove them from the heat and drain. Then, using a spoonful of them at a time, press them through your ricer and into the mixing bowl, until all have been used. Then, using a spoon, stir all of the ingredients together until completely smooth.
- Lastly, scoop the finished mashed potato mixture into a bowl, or onto plates to serve.