1kg potatoes*, peeled and cubed
500g carrots*, peeled and cubed
2 sweet potatoes, peeled and cubed
½ swede*, peeled and cubed
400g cooked butter beans
Salt & pepper, to taste
Plant or cow’s milk, to modify the consistency
*available at Hampshire Farmers’ Markets
Place all the vegetables into a large pot and cover with water – the swede will take the longest to cook so make sure to chop it into smaller chunks than the other vegetables.
Bring to the boil then reduce the heat and let simmer until all the pieces are soft enough to mash.
Remove from the heat and drain.
Mash until smooth, adding the milk if you desire a creamer consistency.
Season with salt and pepper then add the butter beans, mashing again until smooth.
Recipe inspired by vegan food and lifestyle blogger Jenny Mustard.