The most basic recipe for vegan mashed potatoes involves merely boiling the potatoes in water and mashing them up until there are no longer any large chunks. However, it is when mashed potatoes are seasoned with herbs and mixed with a creamy base that they become the ultimate comfort food. The herbs used in this recipe not only add flavor to the dish but also offer some health benefits of their own. The type of potato that you choose can also enhance the nutritional content.
Even if you don’t count sweet potatoes, there is a bewildering array of the tubers available. Potatoes come in a variety of colors, including red, yellow, white, and purple. While you could use any type of potato you wish to make this recipe, there are some advantages to choosing yellow potatoes. Yellow potatoes can add some cheeriness to your table because of their bright, warm color. Yellow potatoes get their hue from antioxidants called carotenoids, which help to protect the cells of your body from damage by free radicals. Specifically, yellow potatoes contain vitamin C, which not only works as an antioxidant itself but also helps to regenerate others. One variety of yellow potatoes to consider is Yukon Gold. It is a cross between a South American wild yellow potato and the North American white potato that was developed at a university in Canada.
Feathery, flavorful, and easy to find, dill has been used for centuries as an ingredient in traditional medicine, especially in Asia. While the effectiveness of dill to treat health complaints has not yet been scientifically confirmed, it is a fact that the herb contains a wide variety of healthful nutrients, including zinc, riboflavin, copper, and magnesium. Dill also contains calcium, which is important to source and consume in a vegan diet. Both dill and yellow potatoes contain potassium, which can help to lower blood pressure. Also don’t forget it tastes great as well!
Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 8-10 servings
Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 teaspoon salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain; return to pot, off the heat.
In a medium bowl, combine Cashewmilk Yogurt, 1/2 teaspoon salt, and 1/3 cup each parsley, dill, and chives. Set aside.
Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add Cashewmilk, 2 tablespoons butter, 1/2 teaspoon salt, and the pepper; mash to blend. Stir herbed yogurt into potatoes. Add salt and pepper to taste. Transfer to a serving bowl, top with remaining 1 tablespoon butter, and scatter 2 tablespoons mixed chopped herbs over the top.
To make ahead: You may keep the thoroughly mashed potatoes for up to one day, chilled before adding the herbed Cashewmilk Yogurt mixture. Reheat potatoes in a microwave until hot (if they’ve stiffened up, add additional Cashewmilk 1 tablespoon at a time, until creamy). Stir herbed Cashewmilk Yogurt into warmed potatoes and proceed as directed.
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