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
buttery, creamy & fluffy
avocados – duhhhh
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
- 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)
- 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!
- For Plantricious and whole food plant based diets make sure to omit the olive oil to be compliant.
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