These Vegan Spinach Mashed Potatoes are creamy, fluffy, and flavorful. Made with baby spinach, oat milk, and vegan mayo, these delicious potatoes are then topped with homemade breadcrumbs.
Mashed potatoes are a favorite at any dinner table, and these Vegan Spinach Mashed Potatoes are no different. They're creamy and smooth, mixed with sauteed spinach and onion, then topped with homemade breadcrumbs for a delicious crunch. Nutritional yeast gives this dish a cheesy flavor that's so good.
Vegan mayo and oatmilk add creaminess as well as a fluffy texture to these starchy potatoes that you'll love. Whether you're making this recipe for a weeknight meal or saving it for the holidays, everyone is going to rave about this fabulous side dish. Let's talk about the ingredients that make it so tasty.
Video Tutorial
What you'll need
- Potatoes. Choose a higher starch variety like Russets or Yukon Golds for the best texture.
- Oat Milk. I like using oat milk, but other plant or nut based milk will work, too. Just make sure it is unsweetened.
- Vegan Mayo. Use store-bought or homemade mayo. This ingredient is very important, so don't skip it.
- Nutritional Yeast. This ingredient is optional, but recommended. It adds an amazing cheesy flavor. I use Anthony's Premium Nutritional Yeast Flakes.
- Garlic Powder. Just a hint, for extra aroma.
- Salt.
- Olive Oil. Or your favorite kind of oil.
- Onion. White or yellow will work.
- Baby Spinach. I like baby spinach.
- Dill. Adds extra aroma and flavor. You can skip it, if preferred.
For the optional breadcrumb topping:
- Panko Breadcrumbs.
- Olive Oil.
- Paprika.
- Salt.
How to make these potatoes
1. Peel and cut the potatoes into large cubes and put them into a medium saucepan. Add cold water until the potatoes are covered by at least an inch. Cook for about 15 to 20 minutes, or until you can easily poke through the potatoes with a knife.
2. While the potatoes are cooking, it's time to cook the spinach. Add oil and the onions to a large, non-stick skillet and cook until golden brown, for about 5 minutes.
3. Add the spinach to the onion and cook until just wilted. Set aside.
4. To a separate skillet, add the olive oil, breadcrumbs, paprika, and salt. Cook over medium heat for about 3 minutes, until the bread is well toasted and crunchy. Set aside. (This step is optional, but recommended).
5. Once the potatoes are cooked, drain the water from the saucepan. To the steaming hot potatoes, add oat milk, mayo, nutritional yeast, and garlic powder, and season with salt to taste. Mash the potatoes with a potato masher until smooth and fluffy.
6. Finally, stir in the spinach and the dill. Transfer the mashed potatoes to a serving dish and top with the breadcrumbs.
Tips for the best Vegan Spinach Mashed Potatoes
- Choose a higher starch potato. Use a variety like Russet or Yukon Gold for the fluffiest, smoothest texture. You can even use a mix of both.
- Don't skip the mayo. For creamy and smooth mashed potatoes, remember to add the vegan mayo. If you have none on hand, you can easily make it yourself. Just don't skip it.
- Start the potatoes first. To get the timing of this dish right and make it easier for you, start the potatoes first thing. Then the spinach and breadcrumbs will be ready by the time they're tender.
- Use baby spinach. The reason baby spinach works best is that the leaves are tender and have better flavor than the stems. If you're using other types of spinach, try to remove the stems.
Add-ins and Substitutes
- Make it extra cheesy. Add vegan cheese on top and broil the Spinach Mashed Potatoes so the cheese is melted and slightly browned.
- Substitute fresh garlic. Instead of (or in addition to) garlic powder, give this dish an even more aromatic and garlicky flavor by using freshly minced garlic cloves.
- Add sweet potatoes. Mixing your white potatoes with orange sweet potatoes not only livens up the colors of this side, but also adds more flavor and health benefits.
- Substitute other herbs. Besides dill, you can also use other fresh herbs for variety. Try fresh thyme, rosemary, or chives. You could also add a bay leaf to the boiling potatoes.
How to Store
You can store these Spinach Mashed Potatoes in an airtight container in the refrigerator for 3-4 days. You can also freeze them in a ziplock bag once they have completely cooled for up to 3 months. Allow them to thaw in the fridge overnight and then warm them on the stovetop. If they seem a little dry, just add some oatmilk, vegan butter, or mayo as you stir.
What to Serve it with
- Main dish. This side dish is perfect for holiday meals. Serve it with Whole Roasted Cabbage, Baked Portobello Steaks, or Vegan Stuffed Eggplants.
- Stew. These Spinach Mashed Potatoes will taste great with Hearty Red Lentil Stew, Mushroom Stew, and Three Bean Chili.
- Vegetables. Pair this dish with Roasted Tomato Pesto Vegetables, Garlic Roasted Okra, or Grilled Eggplant.
- Gravy. If you enjoy your potatoes with a gravy or sauce, drizzle some Vegan Cashew Cheese Sauce, Mushroom Sauce, or Vegan Gravy on top.
I hope you'll enjoy these flavorful Vegan Spinach Mashed Potatoes as much as we do. They make the perfect side dish for dinners and holidays alike.
More tasty vegan potato recipes:
Vegan Spinach Mashed Potatoes
Ingredients
- 3 lbs. potatoes
- 3 tbsp. olive oil
- ½ large onion, diced
- 6 oz. baby spinach, roughly chopped
- ½ cup oat milk
- ⅓ cup vegan mayo
- 2 tbsp. nutritional yeast
- 1 tsp. sea salt or to taste
- 1 tsp. garlic powder
- ¼ cup chopped dill
For the optional Paprika Breadcrumb Topping
- 1 tbsp. olive oil
- ½ cup Panko breadcrumbs
- ¼ tsp. paprika
- ¼ tsp. sea salt
Instructions
- Peel and cut the potatoes into large cubes and put them into a medium saucepan. Add cold water until the potatoes are covered by at least an inch. Cook for about 15 to 20 minutes, or until you can easily poke through the potatoes with a knife.
- While the potatoes are cooking, it's time to cook the spinach. Add oil and the onions to a large, non-stick skillet and cook until golden brown, for about 5 minutes.
- Add the spinach to the onion and cook until just wilted. Set aside.
- To a separate skillet, add the olive oil, breadcrumbs, paprika, and salt. Cook over medium heat for about 3 minutes, until the bread is well toasted and crunchy. Set aside. (This step is optional, but recommended).
- Once the potatoes are cooked, drain the water from the saucepan. To the steaming hot potatoes, add oat milk, mayo, nutritional yeast, and garlic powder, and season with salt to taste. Mash the potatoes with a potato masher until smooth and fluffy.
- Finally, stir in the spinach and the dill. Transfer the mashed potatoes to a serving dish and top with the breadcrumbs.
Notes
Tips for the best Vegan Spinach Mashed Potatoes
- Choose a higher starch potato. Use a variety like Russet or Yukon Gold for the fluffiest, smoothest texture. You can even use a mix of both.
- Don't skip the mayo. For creamy and smooth mashed potatoes, remember to add the vegan mayo. If you have none on hand, you can easily make it yourself. Just don't skip it.
- Start the potatoes first. To get the timing of this dish right and make it easier for you, start the potatoes first thing. Then the spinach and breadcrumbs will be ready by the time they're tender.
- Use baby spinach. The reason baby spinach works best is that the leaves are tender and have better flavor than the stems. If you're using other types of spinach, try to remove the stems.
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