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Vegan Pesto Mashed Potatoes Recipe

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This Vegan Pesto Mashed Potatoes recipe offers a creamy, flavorful twist on a classic comfort food using vegan-friendly ingredients. Made with tender Yukon gold potatoes, vibrant vegan pesto, and smooth non-dairy milk, these mashed potatoes are perfect for a wholesome, dairy-free side dish that comes together in just 30 minutes.

Ingredients

Potatoes

  • 1½ pounds yellow potatoes (such as Yukon gold), peeled and quartered

Mashed Potato Mix

  • 6 Tablespoons vegan pesto (homemade or store-bought)
  • ¼ cup unsweetened non-dairy milk (organic soy preferred)
  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Boil Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are tender when pierced with a fork, approximately 15 minutes.
  2. Drain Potatoes: Carefully drain the potatoes using a colander to remove all the water. Return the drained potatoes back to the pot to prepare for mashing.
  3. Add Flavorings: To the hot potatoes, add the vegan pesto, unsweetened non-dairy milk, extra virgin olive oil, and salt and pepper to taste. This combination adds moisture, creaminess, and rich herby flavor.
  4. Mash and Season: Using a potato masher, mash the potatoes thoroughly until smooth or to your preferred consistency. Taste the mashed potatoes and adjust salt and pepper seasoning if needed before serving.

Notes

  • Use Yukon gold potatoes for a naturally creamy texture and buttery flavor.
  • Homemade vegan pesto will add freshness; store-bought is a convenient alternative.
  • Adjust the amount of non-dairy milk for your desired mashed potato consistency.
  • For a chunkier texture, mash less thoroughly.
  • Serve immediately for the best flavor and texture.

Find it online: https://cookedbysarah.com/vegan-pesto-mashed-potatoes-recipe/