Triple Mash
Mashed potatoes are the most simple side dish ever. Rice can get too sticky, noodles too done and potatoes too soft. But you’ll always succeed with mashed potatoes, because it doesn’t matter whether those potatoes turn our too soft – they’ll get smashed anyway! And since this side dish is a winning team, today’s potatoes are joined by sweet potatoes and pumpkin. Let smash this!
Triple mash
4 servings
30 minutes
Ingredients
FOR MASHED SWEET POTATOES
- 800 g (28 oz) sweet potatoes
- plant-based milk
- 1 tbsp vegan butter
- pumpkin seeds
- salt
- pepper
- cinnamon
FOR MASHED POTATOES
- 800 g (28 oz) floury potatoes
- plant-based milk
- 5 tbsp vegan butter
- 2 green onions
- salt
- pepper
- nutmeg
FOR MASHED PUMPKIN
- 800 g (28 oz) pumpkin
- 1 tbsp vegan butter
- pumpkin seed oil
- 1 green onion
- salt
- pepper
- nutmeg
Instructions
- For mashed sweet potatoes: Peel sweet potatoes and cut in similar sized pieces. Put them in a pot and fill up with water until everything is covered. Add 1 tsp salt. Bring to boil and let it simmer until all potatoes are soft. Afterwards mash them and add as much plantbased milk until you get the texture you like. Some like their mashed potatoes creamy, while others want small chunks in it. Do as you like but add 1 tbsp vegan butter in the end and season with salt, pepper and cinnamon.
- For mashed potatoes: Peel potatoes and cut in similar sized pieces. Put them in a pot and fill up with water until everything is covered. Add 1 tsp salt. Bring to boil and let it simmer until all potatoes are soft. Afterwards mash them and again, add as much plantbased milk as you like until you get the best texture. Season with salt, pepper and nutmeg. In a small pan, melt vegan butter and keep stirring all the time, so it doesn't burn. After 2-3 minutes, you can take it off the heat and pour over your mashed potatoes.
- For mashed pumpkin: Cut pumpkin into silimar sized piezes and place them in a pot. Fill up with water until everythings covers and add 1 tsp salt. Bring to boil and let it simmer until all pumpkin is soft. Afterwards mash it. Since pumpkin is way more watery, you don't even need to add plantbased milk. Just add 1 tbsp vegan butter and season with salt, pepper and nutmeg.
