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If you cook all the mash and freeze it you can get around the law. Then you can just carve mash chunks off and stick it in the microwave to sell to students. Open a trendy mash bar, like people have done with cereal and crisp sandwiches. Give your neighbour 5% off the top to keep delivering you the goods, and once you've sold about half of your original haul you can likely afford a mash assistant to make the mash for you. Then you can concentrate on menu design and marketing (I can help you with that, my rates are scalable) If you're in a studenty area you could absolutely command about £3 per bowl of mash, that's three grand of pure profit per sack. You'd sell that in a fortnight at the very least in a populated city.
Once we've sold probably three or four sacks of short dated mash, your profit margin will likely allow for an overhaul of the premises, and the use of real, live potatoes, at which point the quality and perceived value of your operation will increase exponentially.
At this point you would hire an experienced chef to perfect the mash menu and start aiming for your first mention in the Michelin guide. While doing this we'd also be shopping for other locations and putting in place a plan to expand the business as a chain, or talking with food producers to strike a deal to sell an instant version of your famous mash in shops.