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miscellaneous | simple leek and olive oil mash

Serves 2 - 4 depending on portion sizes and hunger levels

The one thing I really missed when I became dairy intolerant was mashed potato. Dairy-free margarine just doesn't do it for me as a substitute, I'm afraid, so rather than feel disappointed, I make this one taste completely different.

Wheat free, dairy free, nut free, meat free version...




  1. Heat the oven to 150 °C.
  2. Heat 1 tbsp of the oil and cook the leeks with a pinch of salt for 5-10 minutes until softened.
  3. Boil the potatoes until cooked though.
  4. Drain and mash the potatoes and add the leeks.
  5. Stir well and add the other tbsp oil slowly until the mash is creamy.
  6. Season with salt and pepper, put into an ovenproof dish and bake for 10-15 minutes.

Maybe serve with...

This is gorgeous with pepper paprikash, mushroom provençal or bean chilli.It also works well with dollops of caramelised onion relish

If you have potatoes leftover, try the bean chilli, the potato wedges or cottage pie

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