Avocado Mashed Potatoes Recipe

• In all honesty you can totally go oil-free! Keep it WFPB if you wanna!

• The avocado really adds so much silky creaminess here, but since it’s the holidays I wanted to indulge a bit in that smooth olive or avocado oil flavor. Serve with vegan chicken or plant-based shiitake mushroom gravy on the side If you want and don’t hold back from making this all year round. Seriously, this does not have to be just a Thanksgiving and Christmas side dish.
• For all you potato lovers make sure to also try my warm potato salad, garlic rosemary roasted potatoes, scalloped potatoes, these divine potatoes and mushrooms + grandma’s rustic paprika potatoes. Carb heaven!

P.S.If you make this recipe please let me know in the comments below, snap a photo and tag it with #VeggieSociety on Instagram, it always makes me happy to see your creations ~ Florentina Xo’s

5 from 1 vote

Avocado Mashed Potatoes

The best vegan mashed potatoes made with olive oil and creamy avocados!

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Total Time:20 minutes mins

Ingredients

• 2 lb yukon gold potatoes - cut into 1 inch cubes
• 10 cloves garlic - minced
• 1/2 bunch thyme
• 2 leaves bay
• 1 pinch sea salt + more to your taste
• 1/3 cup cashew milk (or plain cashew cream, unsweetened)
• 2-4 tbsp extra virgin olive oil (or avocado oil) (omit the oil on WFPB & Plantricious diets)
• 1 tbsp vegan walnut parmesan (or nutritional yeast)

Guacamole

• 2 avocados -large
• 3 scallions -chopped
• 1 pinch sea salt + more to taste
• 1 lime or lemon -juiced
• 1 red chili pepper - sliced (optional)
• 1/3 cup cilantro leaves
• 1/4 cup fresh chives - chopped ( for garnish)

US Customary - Metric

Instructions

• Scrub and rinse the potatoes well, then cut them into 1 inch cubes. Add them to a large pot and cover with water by 2 inches. 
• Add the bay leaf, thyme and garlic and bring to a simmer. Season with a big pinch of sea salt ( water should taste like sea water) and cook for about 10 to 15 minutes until soft.
• Drain the potatoes in a colander and allow them to dry in their own steam for a few minutes. Discard the herbs.
• Meanwhile cut the avocados, discard the pit and scoop the flesh out. Transfer it to a bowl with the scallions, cilantro , chili pepper and lime. Mix to combine and season to taste with sea salt and black pepper and more lime juice to your taste.
• Transfer the boiled potatoes to a large mixing bowl. Pour in the olive oil and mash until smooth and fluffy. Add the cashew milk or cream a little bit at a time and continue mashing until desired consistency is achieved. 
• Stir in the nutritional yeast, taste and adjust seasoning with more sea salt and nutritional yeast to your liking. 
• Spoon the guacamole on top and fold it into the mashed potatoes. Reserve a spoonful as a rustic garnish on top.
• Sprinkle with the chives and garnish with more cilantro and extra chili pepper if you like things spicy. Serve promptly! 

Notes

• For Plantricious and whole food plant based diets make sure to omit the olive oil to be compliant. 

Nutrition

Calories: 260kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 54mg | Potassium: 1046mg | Fiber: 9g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 42.6mg | Calcium: 90mg | Iron: 5.9mg

Course: Side Dish

Cuisine: American

Keyword: avocado, mashed avocado, mashed potatoes, plant based, vegan recipes

Servings: 6 people

Calories: 260kcal

Author: Florentina

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