Hello lovelies, if there is one dish that always makes my children's eyes light up, it is mashed potatoes. My little ones would have loved to eat this whole bowl of vegan truffle mashed potatoes on their own, they were so thrilled by it. It turns out extra creamy and gets a fine, festive aroma from a little truffle paste or oil – the perfect side for our vegan Christmas menu.
The trick for a velvety mash: the potatoes simmer directly in plant-based milk before they are mashed with vegan butter and cream. That way you don't need any extra water and the mash gets wonderfully creamy. Dose the truffle to taste – or leave it out if you prefer it plain.
These mashed potatoes are part of our vegan Christmas menu. Here are the other components to cook along:
Truffle tofu mushroom chestnut strudel
The vegan main course: a savory filling of truffle tofu, mushrooms and chestnuts in crisp puff pastry, decorated with stars.
View the recipe: Truffle tofu mushroom chestnut strudel
Vegan gravy
A dark, aromatic gravy of vegetables, shiitake mushrooms and red wine – the perfect topping for the creamy mash.
Maple-roasted oven carrots
Colorful carrots from the oven, glazed with maple syrup and balsamic – the vibrant side of the menu.
View the recipe: Maple-roasted oven carrots
Last year we had potato packages with mushroom-walnut-truffle filling and the year before, savoy cabbage rolls with black rice. For a sweet finish, my gingerbread mousse with cherries rounds off a fully vegan feast.
