4 large potatoes
4 cooked baby beetroots
4 tablespoons of Bonsoy
Extra Bonsoy as required
1.5 teaspoons of salt
Pepper to taste
Bring a medium pot of water to the boil. Peel the potatoes, cut them into small chunks and add them to the boiled water. Bring the water back to the boil, reduce it to a simmer and cook the potato until its tender.
While the potato is cooking, blend the cooked baby beetroots with the 2 tablespoons of oat milk until everything is well combined and smooth.
Drain the cooked potato and mash it well. Stir the beetroot mixture through. Add extra Bonsoy if you want the mash to be more creamy. Add the salt, pepper to taste. Check the seasoning and serve.
Yields: A generous side serve for 4-6 people.
Time: 10-15 minutes of preparation. 15-20 minutes of cooking time.
Notes: Use any potatoes that are in season and suitable for mashing, such as Sebago, Pontiac or Dutch Creams