Avocado Mashed Potatoes Recipe
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The best vegan avocado mashed potatoes of your dreams made with smooth olive oil and avocados! No cream, no cheese, no butter, 100% dairy free, but still out of this world fluffy and creamy.
Creamy avocado, smooth extra virgin olive oil and cashew cream (cashew or hemp milk ) together with lots of garlic and herbs make these potatoes dreamy to say the least.
gourmet loaded mashed potatoes!
- You know you got a good thing going on when your non-vegan friends are licking their plates clean and asking for seconds.
- 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!
best avocado mashed potatoes
easy to make
healthy & dairy-free
super tasty
buttery, creamy & fluffy
avocados – duhhhh
100% vegan
divinely delicious!
divinely delicious!
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
Avocado Mashed Potatoes
The best vegan mashed potatoes made with olive oil and creamy avocados!
Print Recipe
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
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
Servings: 6 people
Calories: 260kcal
What a hit these potatoes were! The only thing I did different was that I really mixed everything together well l, so mine didn’t look as pretty as the photos. I’ll save some avocado and herbs for garnish next time. Better eat them all at once as they don’t keep well because of the avocado.