Name: Lemon and Dill Mashed Potatoes
Prep time: 10 min
Total time: 30 min
Ingredients: 3 lb. Yukon gold potatoes, cut into 2-inch chunks (8 cups); 2 cups unsweetened, unflavored plant-based milk; 2 tablespoons chopped fresh dill; 2 tablespoons lemon juice; 1 teaspoon garlic powder; Sea salt, to taste; Freshly ground black pepper, to taste

Prep-time: 10 minutes / Ready In: 30 minutes
Makes 6 cups
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These comforting, creamy spuds are an excellent side dish when you’re trying to impress a group of guests. The mashed taters are infused with bright lemon juice, fresh dill, and tangy garlic to deliver maximum flavor with minimal effort. Plant-based milk makes them extra velvety so each bite tastes like you’re nibbling on a cloud, and a crack of black pepper brings a subtle touch of spice to the rich mash. Serve these dill mashed potatoes alongside roasted veggies, hearty casseroles, or leafy green salads for a plant-based feast that leaves you feeling nourished from the inside out.

For more vegan potato recipes, check out these tasty ideas:

Waffled Smashed Potatoes with Creamed Spinach
Nopales and Potatoes Breakfast Hash
Air-Fried Fingerling Potatoes
Vegan Minestrone Soup with Potatoes and Kale
Or check out our collection of favorites: Spectacular Spud Recipes to Supercharge Your Day

By Darshana Thacker Wendel, Aug 22, 2023

Ingredients

3 lb. Yukon gold potatoes, cut into 2-inch chunks (8 cups)
2 cups unsweetened, unflavored plant-based milk
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 teaspoon garlic powder
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Transfer potatoes to a large bowl and mash.
Add the remaining ingredients; mix well to combine. Serve warm.

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forallweknow3 weeks ago

This one is a keeper!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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