Ultimate Vegan Smashed Potatoes (healthy, plant-based, oil-free, dairy-free recipe)

This vegan gluten-free, oil-free recipe is an essential comfort food dish.  Serve it with hearty Belgian stew, Port Mushroom Gravy, or just dive into a bowl when you need some love. 

MEDIUM          Servings: 8     Ready In: 20 minutes

Ultimate Smashed Potatoes - Healthy, Dairy-free, Gluten-Free, Oil-Free, Plant-Based Vegan Mashed Recipe

Ultimate Smashed Potatoes - Healthy, Dairy-free, Gluten-Free, Oil-Free, Plant-Based Vegan Mashed Recipe

Chef's Healthy Tip: Use a mix of Red and Yukon Gold potatoes for natural, creamy, satisfying flavor

Chef's Healthy Tip: Use a mix of Red and Yukon Gold potatoes for natural, creamy, satisfying flavor

Chef's Cooking Tip: After draining potatoes, return them to the hot pot to let extra moisture steam off.  This bring ultimate flavor to these healthy, plant-based, vegan mashed potatoes

Chef's Cooking Tip: After draining potatoes, return them to the hot pot to let extra moisture steam off.  This bring ultimate flavor to these healthy, plant-based, vegan mashed potatoes

Chef's Tip: Potatoes are done cooking when they pass the knife-glide test.  You should easily be able to pierce a piece and it slide right off

Chef's Tip: Potatoes are done cooking when they pass the knife-glide test.  You should easily be able to pierce a piece and it slide right off

Chef's Healthy Tip: Nutritional yeast, parsley, and almond milk bring satisfying vegan, plant-based flavor

Chef's Healthy Tip: Nutritional yeast, parsley, and almond milk bring satisfying vegan, plant-based flavor

Ingredients

3 pounds potatoes, mix of red and Yukon gold
1/2 bunch parsley
1/4 cup nutritional yeast
1/2 tsp black pepper
2 cups plain almond milk
1/2 tbsp onion powder
1 tsp granulated garlic


Ultimate Smashed Potatoes - Healthy, Dairy-free, Gluten-Free, Oil-Free, Plant-Based Vegan Mashed Recipe

Procedure

Gather ingredients

To make the Smashed Potatoes: Wash and cut potatoes into large chunks, about the same size.  Place the potato chunks in a large or, cover with water, and bring to a boil. Boil until potatoes are tender, 7-10 minutes.  Meanwhile, wash and chop parsley

Check potatoes with a knife- they should easily slide off when done cooking.  Drain potatoes. Enjoy the steam facial
Place potatoes back in the hot pot. Let them steam a bit more to get rid of some of the liquid.  Add the remaining ingredients: parsley, almond milk, nutritional yeast, salt, pepper, onion powder, granulated garlic. Use a potato masher to mash together.  Taste to adjust seasoning.

Serve warm

Chef's Tips: Using thin-skinned Yukon Gold and Red Potatoes means you don't have to peel them.  They also add a nice, creamy texture to the dish.
 


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/8 of a recipe (8.8 ounces).

Calories 163.86
Calories From Fat (6%) 10.2
% Daily Value
Total Fat 1.15g 2%
Saturated Fat 0.05g <1%
Cholesterol 0mg 0%
Sodium 210.31mg 9%
Potassium 1060.51mg 30%
Total Carbohydrates 33.93g 11%
Fiber 4.57g 18%
Sugar 0.4g
Protein 6.31g 13%
Calcium 30.87mg 3%
Iron 73.5mg 408%
Vitamin A 1194.82IU 24%
Vitamin C 33.52mg 56%


Fingerling Potatoes are deliciously creamy, with a smooth, skin that makes them hold up well in potato salad. Join Chef Katie Simmons at the farmer's market as she discovers an array of heirloom fingerling varieties. Plus, learn her trick for a quick potato salad. Recipes and more at: www.plants-rule.com