Creamy High Protein Mashed Potato (Vegan)
Enjoy creamy, high-protein mashed potatoes with a rich, buttery texture, perfect for busy families needing a nutritious twist on a classic. Made with red lentils, this mash delivers a boost of protein while staying smooth and satisfying. Ideal as a side dish or a base for other meals, this recipe makes it easy to add variety to your weekly dinners. Say hello to a protein-packed upgrade that’s sure to become a family favorite!
Ingredients
- 5 medium Yukon gold potatoes
- 1 cup dry red lentils
- 2 tablespoon oregano
- 1 tablespoon vegan butter
- 1 tablespoon garlic powder (can use fresh minced garlic)
- ¼ teaspoon salt (plus 2 tablespoon for boiling)
- reserve some of the potato cooking water
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Prep the Potatoes: Wash and peel the potatoes, then cut each into 4-6 pieces. Place the potatoes in a large pot filled with cold, salted water.5 medium Yukon gold potatoes
- Cook the Potatoes: Place onto the stovetop and bring to a boil, then reduce to a slow boil and cook until fork-tender, about 20 minutes
- Prep The lentils: While the potatoes cook, add dry red lentils to another pot with 2 cups of water and a pinch of salt.
- Cook the Lentils: Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until the lentils are soft and mushy, with little to no water remaining (drain if necessary).Instant Pot Option: For a shortcut, cook the lentils in an Instant Pot on the bean setting for 15 minutes.1 cup dry red lentils
- Reserve & Drain: Once the potatoes are tender, reserve 1 cup of the potato water, then drain well and return them to the pot.
- Mash the Potatoes and Lentils: Add the cooked red lentils, salt, oregano, and vegan butter. Using a potato masher or fork, mash everything together, gradually adding reserved potato water until you reach a smooth, creamy consistency.2 tablespoon oregano, 1 tablespoon vegan butter, 1 tablespoon garlic powder, ¼ teaspoon salt, reserve some of the potato cooking water
- Serve: Serve the high-protein mashed potatoes immediately or store them for later (see storage instructions).
Notes
Storage Tips: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of reserved potato water or dairy-free milk to bring back the creamy texture.
Recipe Tip: 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 easily before adding them to the potatoes.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 45gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 123mgPotassium: 920mgFiber: 13gSugar: 2gVitamin A: 132IUVitamin C: 29mgCalcium: 62mgIron: 4mgZinc: 2mg
Tried this recipe? I’d love to hear how it turned out in the comments !