Recipes » Side Dishes » Smashed Potatoes
T. Colin Campbell Center for Nutrition Studies
Smashed Potatoes Plant-Based Recipe


  • 3 lbs potatoes, mix of red and Yukon gold
  • ½ bunch parsley
  • ¼ cup nutritional yeast
  • ½ tsp black pepper
  • 2 cups plain almond milk
  • ½ Tbsp onion powder
  • 1 tsp granulated garlic


  • 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.

Cooking Tips

  • 1. 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.

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