Smashed Potatoes

Total: 20 minutes
Yield: 8 servings

This vegan gluten-free, oil-free recipe is an essential comfort food dish.



  1. Wash and cut potatoes into large chunks, about the same size. Place the potato chunks in a large or, cover with water, and bring to a boil. Boil until potatoes are tender, 7-10 minutes. Meanwhile, wash and chop parsley.
  2. Check potatoes with a knife – they should easily slide off when done cooking. Drain potatoes.
  3. Place potatoes back in the hot pot. Add the remaining ingredients. Use a potato masher to mash together. Taste to adjust seasoning.


  • Using thin-skinned Yukon Gold and Red Potatoes means you don’t have to peel them. They also add a nice, creamy texture to the dish.

Katie is a Personal Chef based in Chicago, and a graduate of the Plant-Based Nutrition Certificate. Her Plants-Rule website features delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor.
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