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Vegan Pesto Mashed Potatoes Recipe

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This Vegan Pesto Mashed Potatoes recipe is a creamy, flavorful twist on classic mashed potatoes. Using yellow Yukon gold potatoes, combined with vibrant vegan pesto, non-dairy milk, and olive oil, this dish offers a comforting and dairy-free side perfect for any meal. Ready in just 30 minutes, it serves four and is easy to prepare, making it an ideal vegan and gluten-free accompaniment.

Ingredients

Potatoes

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

Pesto Mixture

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

Instructions

  1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them completely with water. Bring the water to a rolling boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes until they are tender when pierced with a fork, approximately 15 minutes.
  2. Drain the Potatoes: Once tender, drain the potatoes thoroughly using a colander. Return the drained potatoes back to the empty pot to prepare for mashing.
  3. Add Flavorings: To the potatoes in the pot, add the vegan pesto, unsweetened non-dairy milk, extra virgin olive oil, and season generously with salt and pepper according to your taste preferences.
  4. Mash the Potatoes: Using a potato masher, mash the potatoes and ingredients together until you achieve your preferred consistency—smooth or slightly chunky. Taste the mashed potatoes and adjust salt and pepper if needed before serving.

Notes

  • Use Yukon gold potatoes for a naturally creamy texture.
  • Vegan pesto can be homemade using basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice if you prefer.
  • Adjust non-dairy milk quantity for creaminess; add more if you desire a smoother texture.
  • This dish pairs excellently with roasted vegetables or grilled tofu for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

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