Credit: Gordon Ramsay
Yukon gold potatoes, peeled and cut into 1cm cubes
Bring a pot of salted water to the boil. Add the Yukon gold potatoes and cook until soft (15 mins) with the lid on.
Drain potatoes in a colander. Put them through a potato ricer as quickly as possible and return them to the saucepan. The hotter the potato when you put it through the ricer, the fluffier the mash, so move fast once the potatoes have been drained.
black pepper, freshly ground
In a small saucepan, bring European Style Cultured Vegan Butter and Oat Drink to a gentle simmer.
Add mustards to the warm cream mixture.
Pour cream over mashed potatoes and mix well.
Season to taste with salt and pepper. Stir again. Serve.