Boil potatoes until tender
Mash potatoes with vegan butter, salt, and soy milk until fluffy
Add wholegrain mustard and vegan mayo to the mash
Sauté garlic and Swiss chard together
Fold the garlicky Swiss chard into the mash
Season with apple cider vinegar and adjust seasoning
Garnish with spring onions
Serve as a base for miso gravy or creamy mushroom sauce
