Vegan Pesto Mashed Potatoes
Creamy vegan pesto mashed potatoes combine yellow potatoes with non-dairy milk, olive oil, and basil pesto for an easy, herby side dish that's ready in about 30 minutes.
Servings: 4
Calories: 287kcal
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 287kcal | Carbohydrates: 32g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 228mg | Potassium: 737mg | Fiber: 4g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 35mg | Calcium: 77mg | Iron: 2mg
