Vegan 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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 406kcal

Author Tania Sheff

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.

Video

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.

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.

Nutrition