Potato Puree – Light, Creamy and Naturally Vegan
This vegan potato puree is smooth, creamy, and naturally gluten-free. Made with potatoes, olive oil, and herbs, it is a lighter plant-based alternative to classic mashed potatoes, perfect as a base, side dish, or part of a balanced meal.
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.
If needed, add 1–2 tablespoons of potato cooking water to adjust the texture.
Notes
Nutrition Note:
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.
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
Serving: 220gCalories: 282kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 536mgPotassium: 868mgFiber: 4gSugar: 2gVitamin A: 123IUVitamin C: 41mgCalcium: 28mgIron: 2mg