Super creamy Vegan Tofu mashed Potatoes
This is a creamy, healthy, super creamy mashed potato with plenty of vegan butter.
Equipment
- bowl
- Food processor
- spatula
- Pot
Ingredients
- 5 ｐieces Potato （It’s about 550g.）
- 50 g Vegan butter see Attachment
- １〜１．５ ｔｓｐ Shio Koji
Instructions
- Wash the potatoes.
- Make a shallow cut all around with a depth of about 2 mm.
- Put the potatoes in a pan and pour water to cover.
- Boil on high heat until it boils, then on medium-low heat so that the potatoes shake for about 30 minutes.
- When the potatoes are cooked, take them in a colander.
- Peel the skin off. It can be easily peeled off like this.
- Dry the potatoes in a pan. By evaporating the water on the potatoes, the finished product will not be watery. This process is the most important.
- Put potatoes, tofu butter in a food processor and mix.
- Stop once to season with taste Shio Koji and mix until smooth.
- It's done. There you have it!