This article contains affiliate links. If you purchase through them, INUMAMI may earn a small commission at no extra cost to you. We only recommend what we genuinely use and trust and your support means the world to us.
This potato puree is naturally vegan ( and of course gluten free). It is inspired by Alain Ducasse’s French version of potato puree, which is prepared without ingredients of animal origin such as butter or cheese.
The result is a fully plant-based potato puree that remains smooth, balanced, and deeply satisfying. In many ways, it feels lighter and cleaner, while still delivering the comfort and richness expected from this type of dish. Another advantage is simplicity. Without the need for additional components, the process becomes more direct and often quicker, making it easier to prepare while still achieving an elegant result.
In this recipe, you will learn how to make a potato puree that is smooth, balanced, and satisfying, using a simple method that focuses on texture and flavor rather than richness.
Why This Potato Puree Works
This version of potato puree (or smashed potato) follows a different approach. Instead of returning the potatoes to the pan with butter, milk, or cheese after boiling, here they are gently mashed by hand with olive oil and herbs.
The process is slower and more deliberate. By working the potatoes gradually, you control how the starch is released. When potatoes are overworked or mixed too aggressively, the starch can become gluey, resulting in a heavy and overly dense texture. Mashing them by hand allows you to keep the texture soft and cohesive without becoming sticky.
At the same time, olive oil replaces the richness usually provided by butter, bringing a cleaner and more defined flavor. The herbs integrate directly into the potatoes, enhancing their natural taste rather than masking it.
The result is a puree where the flavor of the potato remains central, intensified, not diluted, supported by the aromatic notes of the herbs and the smoothness of the oil, without unnecessary heaviness.
Ingredients For The Potatoes Puree
You will find the full recipe card below with exact measurements. Here, we focus on the ingredients and how each one contributes to the final texture, flavor, and balance of this potato puree.
Potatoes
Potatoes are the base of this recipe. For the best result, choose starchy or all-purpose varieties such as Yukon Gold or similar types. They create a smoother and more cohesive texture once mashed, without becoming too dense or gluey. Avoid very waxy potatoes, as they tend to hold their shape and can result in a less creamy consistency.
Olive Oil
Olive oil replaces the richness of butter. It brings a smoother texture and a more defined flavor, allowing the taste of the potatoes to remain clear while adding balance.
Salt and Pepper
Salt and pepper are essential to enhance the natural flavor of the potatoes.
Fresh or Dried Herbs
Herbs add freshness and depth. You can use what you have available, fresh herbs will give a brighter result, while dried herbs provide a more subtle and rounded flavor. My favourite combination is parsley and chives, which complement the potatoes without overpowering them.
How to Make Potato Puree Step by Step
You will find the full recipe card below with exact measurements and simplified instructions. Here, we focus on the process itself, so you can better understand how to achieve the right texture.
Step 1 – Boil the potatoes whole
Wash the potatoes well, then boil them without peeling them. Keeping the skin on helps protect the starch and prevents the potatoes from absorbing too much water. Cook them for about 25-30 minutes, or until they are very tender.
Step 2 – Prepare the herbs
While the potatoes are cooking, finely chop the herbs or prepare any dried seasonings you want to use. This makes the final steps quicker and helps everything come together more smoothly.
Step 3 – Drain and peel while warm
Drain the potatoes and peel them while they are still warm. You can use a kitchen towel and a small knife to handle them more easily. Peeling them at this stage is much simpler and helps keep the texture soft.
Step 4 – Mash gently with olive oil
Transfer the peeled potatoes to a bowl and begin mashing them with a fork. Add salt and pepper, then slowly pour in the olive oil in a thin stream, little by little. The exact amount depends on the potatoes and on the texture you want to achieve, so it’s best to stop when the consistency feels smooth, soft, and balanced. Add the herbs as you go, so they integrate evenly into the puree.
Step 5 – Finish and serve
Serve the potato puree while still warm. Finish with a little more fresh herbs on top and a final drizzle of olive oil.
Nutritional Benefits of This Dish
As you know, my approach to cooking is rooted in nourishment. Food is a pleasure, but it is also one of the ways we choose to take care of ourselves. A good dish should not only bring enjoyment, but also support and satisfy the body. As with all our recipes, here are some of the benefits of this potato puree:
Potatoes are a natural source of complex carbohydrates, providing steady energy while also being easy to digest. They also contain potassium and other micronutrients that support overall balance. In this recipe, olive oil replaces heavier fats, contributing healthy fats that support nutrient absorption while keeping the dish lighter and more defined. The addition of herbs introduces not only flavor, but also small amounts of antioxidants and compounds that support digestion and overall well-being. Altogether, this preparation is simple but intentional: nourishing, balanced, and satisfying without being heavy.
How to Serve Potato Puree
Potato puree is often seen as a simple vegetable side, but it is not. Potatoes are primarily a source of carbohydrates, much like pasta or rice. For this reason, they work best when treated as the base of a dish rather than just a side.
As Part of a Balanced Plate
To create a complete and balanced meal, you can pair potato puree with vegetables and a source of protein. For example, you can serve it with a side of vegetables such as sauteed zucchini, and add plant-based protein like vegan schnitzel or tempeh. This combination creates a more structured and main plate, where each element contributes to balance and satisfaction.
As a Base
Potato puree can also be used as a base for other components. You can serve it underneath roasted ( like roasted beetroot) or sautéed vegetables, or alongside a protein, allowing it to act as the element that brings everything together.
FAQs
If you don’t find the answer you’re looking for, feel free to leave your question in the comments. We’re always happy to help.
Potato puree becomes gluey when the potatoes are overworked. This happens because the starch is released too aggressively, especially when using tools like blenders or mixers. To avoid this, it’s best to mash the potatoes gently by hand and add the oil gradually.
Starchy or all-purpose potatoes work best. Varieties like Yukon Gold create a smooth and balanced texture, while very waxy potatoes tend to stay firm and result in a less cohesive puree.
Yes, and this recipe is a perfect example. Using olive oil instead of butter creates a lighter and more defined flavor, while still achieving a smooth and satisfying texture.
Store it in an airtight container in the fridge for up to 2–3 days. To reheat, gently warm it in a pan and add a small amount of olive oil or water to restore the texture.
Freezing is not ideal. The texture can change once thawed, becoming grainy or less smooth. For best results, it is recommended to prepare it fresh.
Potato Puree – Light, Creamy and Naturally Vegan
Equipment
Ingredients
- 800 grams Potatoes
- 4 tbsp Olive Oil Add more if needed
- 1 tsp Salt Or To Taste
- ¼ tbsp Black Pepper Or To Taste
- 1 tbsp Chopped Parsely
- 1 tbsp Chives Optional
Instructions
- Wash the potatoes well and place them whole, with the skin on, in a large pot. Cover with cold water, bring to a boil, and cook for about 25–30 minutes, or until very tender.
- While the potatoes are cooking, finely chop the parsley and chives.
- Drain the potatoes and peel them while they are still warm. Use a kitchen towel to hold them if they are too hot.
- Transfer the peeled potatoes to a mixing bowl. Mash them gently with a fork or potato masher until soft. Add salt and black pepper. Slowly pour in the olive oil, a little at a time, while continuing to mash gently.
- Fold in the parsley and chives until evenly distributed.
- Serve warm with extra fresh herbs and a final drizzle of olive oil.
Notes
The nutritional information is an estimate and may vary depending on the exact ingredients, quantities, olive oil, and toppings used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose. Recipe Testing Note:
All recipes on this site, including this vegan potato puree, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen. Storage Note:
Store the potato puree in an airtight container in the refrigerator for up to 2–3 days. To reheat, warm it gently in a pan over low heat, adding a small drizzle of olive oil or a little water to restore the texture. Freezing is not recommended, as the puree may become grainy once thawed.
Nutrition
Sign up to receive a complete guide to umami and discover how to add flavour, richness, and depth to plant-based dishes.