With the winter weather in full effect here in Canada all I want is bowls of comfort. Something to ‘warm my bones’ as my mother would say! And what could be better than a creamy rich mashed potato recipe! Like a hug in a bowl!

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Make it a high protein recipe with this secret ingredient

So, as usual, this addition tot he mash was a kitchen experiment gone right! I was developing a Shepard’s pie recipe (coming this week!) and I was planning on adding red lentils to the ‘meat’ base. Well, I totally overcooked the lentils! And I try not to waste food so I was a bit upset.

I figured Micah and I would just eat it for lunch but when I tried to scoop it out it literally turned to mush! I cooked it for too long and didn’t add enough water for what I wanted. BUT, as I stood there looking at this failed attempt I realized maybe it would work with the mashed potatoes I was making for Shepard’s pie.

So I added 1 cup to 3 cups of the mashed potatoes (to see if it worked) and it turned out super delicious, still very creamy and now with a protein source added in. Considering all Micah wanted to eat for lunch was the mash I didn’t worry too much, BAM parent win moment!

Will any potato work for mashed potatoes?

Depending on the potato you choose it will greatly affect the creaminess and texture of your mashed potato recipe. I personally like Yukon gold (yellow) or russets potatoes best. You can read a bit about common mistakes made when mashing potatoes in this article written by Good Housekeeping.

Some best practices are

A word on the red lentils

When you are cooking the red lentils make sure to overcook them slightly. Using my instant pot I cooked them for 15 minutes with a ratio of 1:3 cups of lentils and water. On the stovetop keep the same ratio but check often to make sure they don’t burn. It should take roughly the same amount of time, about 20-25 minutes.

You will know they are ready because when you run a spoon through them the lentils will easily mash together. Then you can simply add them to your potatoes to mash together. So good!

Oil-free, butter-free mashed potato

Yes, you can totally make an oil and butter-free mash and still have it come out creamy and delicious. I actually made half of this recipe butter-free because my mother-in-law is allergic to nuts. She came for dinner and the vegan butter we use is made from fermented cashews.

To make it butter-free, simple save some of you potato water and add it back in as you mash. You won’t need a lot just enough to get it to mas well. I also suggest adding in more herbs like oregano, thyme or rosemary to help build the flavor up. Since you won’t have the butter to help.

NOW ON TO THE RECIPE! For more easy plant-based family recipes check out these delicious meal ideas

Alright now on to the recipe and thank you for reading πŸ˜‰ If you make this recipe please like and comment, that would mean a lot to me! And tag me (@at.my.table) with your re-creations so I can share it over on Instagram!

Until then, tchau

Creamy Red Lentil Mashed Potato Recipe, Herbie, Vegan, and Oh Go Good!

Recipe by atmytableCourse: lunch, DinnerCuisine: vegan, dairy free, gluten free, vegetarianDifficulty: Easy


Prep time


Cooking time



Creamy and herbie this red lentil potato mash is the perfect easy family side dish. It has a lovely texture and is high in protein thanks to the addition of the red lentils.

See notes at the bottom for an BUTTER and OIL FREE version


  • 5 medium yukon gold potatoes

  • 3/4 cup dry red lentils (2 cups cooked)

  • 2 tbs dry oregano

  • 1 tbs garlic powder

  • 2 tbs vegan butter

  • salt to taste

  • *reserve some of the potato water


  • Wash, peel and dice your potatoes. Then fill a large pot with cold water. Add the potatoes in and a generous amount of salt. Place onto the stovetop and boil until potatoes are fork tender
  • Add your dry lentils to a pot with 2 cups of water and a pinch of salt. Bring to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes or until the lentils are soft and mushy. Watch and add more water if they start to dry out to much. there should be no water by the end so don’t add to much.
    ** if using an instant pot cook with the same lentil : water ratio on bean setting for 15 minutes.
  • Drain your potatoes very well and add back to the pan. UsSe a ricer or potato masher to start mashing. Add in the cooked red lentils, salt, oregano and butter and mash to mix. A large fork works best. Add some of the reserved water if the are to dry.
  • Mashed potatoes are best when served right away.


  • Butter FREE version: You can omit the butter from this recipe by replacing it with the potato water. The water the potato was cooked in has some starch and will help add some of the wetness to the mash without making it soggy.
  • When you cook your red lentils make sure to cook them a tad longer to get them to break down. Test with a spoon to make sure it mashes before adding it into the potatoes.
  • When cooking the potatoes make sure to salt the water, add the potatoes in before you boil, make sure to drain well, and don’t over mash!
Bowls of creamy mashed potatoes with text saying ' creamy red lentil mashed potatoes'

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