Basil pesto mash potato

  1. Serves 4
  2. Preparation Time 10 Minutes
  3. Cooking Time 25 Minutes

  • Creamy
  • Silky
  • Garlicky
  • Zingy
  • Delicious
  • Comforting
  • 600g of floury potatoes such as King Edward or Maris Piper, peeled and cut into small chunks
  • 60g dairy-free butter
  • 2-3 Tbsp of vegan single cream or milk
  • Freshly ground salt & pepper
  • 20g of pine nuts
  • 2 Tbsp extra virgin olive oil (optional)
  • 4 Tbsp dairy-free pesto, homemade or shop-bought
  1. If you are using homemade pesto and need a recipe This link will take you to my classic vegan pesto recipe.
  2. Bring a large pan of salted water to the boil and then add your potatoes to it. Reduce the heat to medium and cook for approximately 15 minutes until they are fork tender but not to the point that the potatoes are breaking down.
  3. While cooking place the pine nuts into a dry frying pan and gently toast them for a few minutes. Watch those nuts like a hungry squirrel, you turn they burn.
  4. Drain the potatoes into a colander, then place them back into the pan over a low heat for a couple of minutes until they are completely air- dried.
  5. Heat the cream or milk and butter in a small pan or in a jug in the microwave until the butter just melts. Do not boil.
  6. Mash the potatoes and then add the cream mixture, stirring in with a wooden spoon until creamy and smooth, season to taste. Turn into a serving dish.
  7. Spoon the pesto over the top and then gently stir through. Sprinkle the toasted pine nuts over the top and drizzle over the olive oil if using.

If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would love to hear your comments too.

Leave a Reply

Up ↑

%d bloggers like this: