Creamy vegan mashed potatoes. made with red lentils and Yukon gold for a high protein side dish. Super easy to make for a creamy heart recipe. There is also an oil and butter free option for these mashed potatoes in the notes section.
Course: Side Dish
Cuisine: Gluten-free, Vegan
Keyword: easy side dish recipe, gluten free vegan recipe, high protein side dish, mashed potatoes, vegan mashed potatoes, vegan recipe
5mediumYukon gold potatoes
¾cupsdry red lentils(1 ½ cups cooked)
reserve some of the potato cooking 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.
Meanwhile, 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. Keep an eye on the water level. You shoudl have no water by the end. If you do just drain it. Best results are with a instant pot. Cook on bean setting for 15 minutes.
Nest, 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 vegan butter and mash to mix. If the potatoes are to dry then add in more butter or some of the potato water. Mashed potatoes are best served right away. But they will last in the fridge for up to 4 days.
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.