The Susanne

here’s how to make 100% dairy-​free, lush mashed pota­toes. They taste divine, so even if you’re not lactose intol­er­ant I recom­mend trying them out - after all it’s so incred­ibly easy:

What you’ll need is:

your desired amount of new pota­toes (I keep the skin on for its lovely taste and its nutri­ents),
some non-​dairy mar­gar­ine,
water
and salt.
(and some pepper if you like)

Here’s what to do:

Chop up the pota­toes in even sized pieces before cook­ing to drastic­ally shorten the cook­ing time, whilst making sure they’re evenly cooked.

Then boil them in some lightly salted water until they are very tender and almost fall apart on touch.

Pour some of the water into a jug before drain­ing the pota­toes in a colan­der, and then throw them back into the pot (off the heat!)

Now add a big slab of mar­gar­ine, and mash away.

Pour in some of the water whilst mash­ing until you reach your favour­ite consistency.

Season with addi­tional salt and pepper to taste, and—

Enjoy!

As a poor little lactose intol­er­ant girl, I often find myself thank­ing higher powers for not being born with intol­er­ance to wheat or car­bo­hydrates. I love pota­toes, pop­corn, pasta, any­thing starchy and packed with carbs. Here’s my non-​dairy recipe for twice baked pota­toes. I use new pota­toes because they’re so tasty and also because they’re smal­ler, which reduces cook­ing time!

Serves 2

This is what you’ll need:

• 4 new potatoes
• 4 wooden kebab skewers
• A little kosher or sea salt
• 1 dl chopped cloves
• 4 strips bacon, in 1 cm pieces
• 3 tbsp dairy-​free margarine
• 1 dl chopped onion

Here’s how to do it:
Pre­heat the oven to 200 degrees Celsius.
Stick the wooden sticks in the pota­toes, almost all the way through. Be care­ful not to pierce your hand! Cut off the tail end of the sticks, leav­ing about 10 cm to grab onto. Wet the pota­toes and sprinkle them with some salt. Place them on a baking sheet in the oven, for 1 hour.

Whilst the pota­toes are baking, make the ‘stuff­ing’. In a skil­let, heat 1 tbsp mar­gar­ine and cook the bacon and onion on a medium-​high heat. When the bacon is done and the onion is soft, move everything (mar­gar­ine included) to a mixing bowl, and add the rest of the margarine.

The pota­toes are done when the skew­ers come out easily, with no res­ist­ance from the potato. When they’re done, take the pota­toes out of the oven, slice them in half and let cool a few minutes. Then scoop out the potato insides, leav­ing a little around the edges to let the potato halves keep their shape. Mix the potato well with the onion and bacon. Add the cloves last and mix care­fully so they don’t colour everything green.

Put the mix­ture back in the potato halves, and place back in the oven for a few minutes until the tops begin to brown. Just make sure the bits of bacon or onion stick­ing out don’t burn.

Take them back out, and serve! (very good with the pan-​seared Hard­anger trout!)