Spinach Mashed Potatoes

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.




– 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

6 servings

30 minutes

Step 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.

Step 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.

Step 3

Add the spinach to the onion and cook until just wilted. Set aside.

Step 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).

Step 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.

Step 6

Finally, stir in the spinach and the dill. Transfer the mashed potatoes to a serving dish and top with the breadcrumbs.

How to Store

You can store these Spinach Mashed Potatoes in an airtight container in the refrigerator for 3-4 days.