This mash is great as a side dish, or used as a topping for pie, and leftovers can be made into croquettes. When I make it, I often plan for leftovers, as it can make a good base for lunch, or be a comforting snack.
Prepare the potatoes and kumara, by scrubbing them well and cutting off any damaged parts. There is no need to peel them. Cut into a medium dice, making sure most pieces are about the same size, to allow for even cooking.
Add the potatoes and kumara to a large pot, cover with water and bring to the boil. Simmer until soft, and can be easily pierced with a knife.
Drain the potatoes, then place the pot back on the still warm element. Add the plant milk, and allow it to warm a little. While the milk is warming, add the nutritional yeast and black pepper.
Mash the potatoes to your desired consistency. Some of the skins will get knotted around your masher, so you can pull these off if they are making the mashing hard to do. Generally, I don't over mash the potatoes, resulting in a rustic mash. Add extra milk, if desired, depending on the consistency you require.
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