Vegan pesto mashed potatoes are creamy, herby, and a little more exciting than your everyday mash. Yellow potatoes are combined with non-dairy milk, olive oil, and basil pesto for an easy side dish you can make in about 30 minutes.
I especially like pesto mashed potatoes when basil is in season and I want something that feels fresher than traditional mashed potatoes. They're just as comforting, but the pesto adds plenty of savory, herby flavor without needing vegan butter or gravy.
If you have a batch of my homemade vegan basil pesto in the refrigerator, this is an easy way to use pesto beyond pasta. Store-bought dairy-free pesto works well, too.
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Ingredients
- Yellow potatoes: Yellow or Yukon Gold potatoes have a naturally creamy texture that works especially well for mashing. Peel them and cut them into similarly sized pieces so they cook evenly.
- Unsweetened non-dairy milk: I prefer organic soy milk. Whatever you choose, make sure it's both unsweetened and unflavored.
- Olive oil: A little olive oil adds richness without the need for vegan butter.
- Vegan pesto: Use your favorite store-bought version or make your own vegan basil pesto. If you're buying it prepared, check the label since traditional pesto usually contains cheese.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make pesto mashed potatoes
- Cook the potatoes: Place the peeled and quartered potatoes in a large pot, cover with water, and cook until they're tender when pierced with a fork.
- Drain: Transfer the potatoes to a colander and drain them well, then return them to the pot.
- Add the remaining ingredients: Add the non-dairy milk, olive oil, pesto, salt, and pepper.
- Mash: Use a potato masher to mash everything together until the potatoes reach your preferred consistency. Taste and adjust the seasonings before serving.
These pesto mashed potatoes are an easy side for vegetable-forward meals, especially dishes with flavorful juices or sauces. I love them with my roasted chickpea ratatouille casserole. The creamy potatoes are perfect for soaking up the tomatoey juices from the roasted vegetables.
If you love the combination of potatoes and basil pesto, try my vegan pesto roasted potatoes next. They can be baked or air fried until crispy and are another delicious way to use homemade or store-bought pesto.
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Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Mashed Potatoes
Ingredients
- 1½ pounds yellow potatoes, (such as Yukon gold) peeled and quartered
- 6 Tablespoons vegan pesto, (homemade or store-bought)
- ¼ cup unsweetened non-dairy milk, (I prefer organic soy)
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste
Instructions
- Place the potatoes in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15 minutes.1½ pounds yellow potatoes
- Drain the potatoes well in a colander, then return them to the pot.
- Add the pesto, non-dairy milk, olive oil, and salt and pepper, to taste.6 Tablespoons vegan pesto, ¼ cup unsweetened non-dairy milk, 2 Tablespoons extra virgin olive oil, salt and pepper
- Using a potato masher, mash the potatoes until they reach your desired consistency. Taste and adjust the seasonings, if needed, and serve.
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Notes
Nutrition
Nutritional information is an estimation.
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