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.