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100 g Violife VIOBLOCK
120 ml vegan cream
1 kg potatoes peeled and chopped
2 tsp olive oil
3-4 cloves garlic minced
1 tsp salt
fresh black pepper
Toasted pine nuts (optional)
- In a large pot of boiling salted water, boil the potatoes for about 20 minutes until tender. Meanwhile, in a pan heat the olive oil and sauté the garlic. Set aside.
- Transfer the potatoes to a colander and drain well.
- Then place them back in the hot pot along with the garlic and use a masher to mash the potatoes. Gradually add VIOBLOCK and vegan cream, salt and pepper to taste and whisk until smooth & creamy.
- Place in bowls to serve, sprinkle with some chives and some toasted pine nuts if you like. Enjoy!