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- Makes 6 cups
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These comforting, creamy spuds are an excellent side dish when you’re trying to impress a group of guests. The mashed taters are infused with bright lemon juice, fresh dill, and tangy garlic to deliver maximum flavor with minimal effort. Plant-based milk makes them extra velvety so each bite tastes like you're nibbling on a cloud, and a crack of black pepper brings a subtle touch of spice to the rich mash. Serve these dill mashed potatoes alongside roasted veggies, hearty casseroles, or leafy green salads for a plant-based feast that leaves you feeling nourished from the inside out.
For more vegan potato recipes, check out these tasty ideas:
Ingredients
- 3 lb. Yukon gold potatoes, cut into 2-inch chunks (8 cups)
- 2 cups unsweetened, unflavored plant-based milk
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Transfer potatoes to a large bowl and mash.
- Add the remaining ingredients; mix well to combine. Serve warm.
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Comments (1)
(5 from 2 votes)This one is a keeper!