Vegan Greek Spinach Mashed Potatoes! These aren’t your average mashed potatoes, we’ve taken them to the next level with fun Greek inspired plant-based ingredients.
Creamy, comforting, and so tasty, these Vegan Greek Spinach Mashed Potatoes are bursting with tangy lemon, yogurt, and olive flavors. Spinach, red onions, olives, and garlic make for a wonderful variation on classic mashed potatoes. You won’t believe how completely delicious these mashed potatoes are!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
I love Greek food. I spent 10 days in Santorini Greece right after graduating high school and totally fell in love with all things Greek!
It’s fun to mash-up two different dishes to create something new and different. We loaded these mashed potatoes with lots of Greek plant-based ingredients to create a healthy new twist on mashed potatoes.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This is an oil free Whole Food Plant Based Mashed Potatoes with Greek inspired plant-based ingredients. These mashed potatoes are tangy and full of flavor. If you are not a fan of tangy flavors, then you may want to pass on this recipe.
- Amount of Spinach: You can easily increase or decrease the amount of spinach used. We felt 5 oz. was the perfection ratio of spinach to mashed potatoes.
- Fresh Spinach vs Frozen Spinach: If using fresh spinach, we suggest using baby spinach (remove stems) and be sure to chop the fresh baby spinach into small pieces and sauté (or microwave) until very tender. If using frozen spinach, we suggest using baby frozen spinach, although mature frozen spinach works equally well, but the spinach flavor will be stronger. If using frozen spinach, microwave until hot, then press out all the water.
- Squeezing all the water out of the Spinach: This is an important step. After the spinach is cooked, dump into a fine-mesh strainer or colander and use the back of a wooden spoon to press hard to remove all the water from the spinach. The spinach should look very dry and compacted.
- Dried Dill Weed/Dried Mint: The dried dill weed and dried mint are traditional and add great flavor. Feel free to bump up these ingredients if you love them. Also feel free to leave them out if you are not a fan.
- Ume Plum Vinegar: The ume plum vinegar is an essential ingredient to achieving the sour cream flavor. We get a lot of questions on ume plum vinegar. If is fairly inexpensive and adds amazing flavor. You can find it at most health foods stores or purchase from the internet.
- Ume Plum Vinegar Substitutions: We don’t have any substitutions to offer that can duplicate the flavor close enough to arrive at the desired outcome.
- Kalamata Olives: The chopped kalamata olives add excellent flavor and tang to this dish. We absolutely loved them.
- Sea Salt: Our family was completely divided over how much sea salt this dish needed to be seasoned properly. Feel free to adjust the amount to suit your personal preferences.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
This dish freeze well.
Pantry Products Used:
- Ume Plum Vinegar: We used Eden Ume Plum Vinegar. Feel free to use your favorite brand of Ume Plum Vinegar.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large stock pot (for boiling the potatoes)
- Skillet (for the spinach mixture)
- Fine-Mesh Strainer/Colander (to press the spinach)
- Potato masher
- Hand mixer (beater)
If you try this fun twist on mashed potatoes, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Greek Spinach Mashed Potatoes
- Prep Time: 15 Minutes
- Cook Time: 30-40 Minutes
- Total Time: 45 Minutes
- Yield: 7.5 Cups 1x
- Category: Side
- Method: Stovetop
- Diet: Vegan
Description
Creamy, comforting, and so tasty, these Vegan Greek Spinach Mashed Potatoes are bursting with tangy lemon, yogurt, and olive flavors.
Ingredients
Mashed Potatoes Base Ingredients:
- 3 ½ to 4 lbs. Russet potatoes, peeled and cut into 1 ½ inch cubes
- ½ cup + 2 Tablespoons unsweetened plain plant yogurt
- ¼ cup + 2 Tablespoons unsweetened plain plant milk
- 1 ½ teaspoon ume plum vinegar *
Mashed Potatoes Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ to 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Spinach Skillet Ingredients:
- ½ cup finely diced red onions
- 2 Tablespoons minced garlic
- 5 oz. spinach (fresh or frozen) *
- 1 Tablespoon nutritional yeast
- 2 Tablespoons lemon juice
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried dill weed (optional) (+/-) *
- ¼ teaspoon dried mint (optional) (+/-) *
- pinch to ¼ teaspoon sea salt (+/-) *
Other Optional Ingredients:
- ½ cup chopped kalamata olives
- Vegan Parmesan Cheese
Instructions
- Place the Mashed Potato Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Placed the peeled and cubed potatoes into a large stock pot, cover with cold water. Sprinkle with sea salt, bring to a boil. Boil until just perfectly tender, about 15 to 20 minutes.
- In the meantime, microwave or cook the spinach until tender, place the spinach in a fine mesh strainer/colander and squeeze all the water out. Press hard to remove the water. It should look very dry and compacted, set aside.
- While the potatoes are boiling, add the diced red onions into a large skillet, sauté over medium heat until tender. Add two tablespoons of water to assist in softening the red onions.
- Then add the minced garlic to the skillet with the red onions, sauté for one minute.
- Next, add the cooked and pressed spinach, lemon juice, and all the remaining Spinach Skillet Ingredients to the skillet, sauté for 3 to 4 minutes, then remove from the stove and set aside.
- When the potatoes are tender, drain thoroughly. Then mash the potatoes with a potato masher.Add the plant yogurt, plant milk, ume plum vinegar and the Spice/Herb Mix. Beat with an electric beater (or continue with the potato masher) until the potatoes are perfectly smooth.
- Fold the skillet spinach mixture into the mashed potatoes.If adding the chopped kalamata olives, add at this time, then gently mix until everything is well combined. Serve with a sprinkle of chopped olives, chopped parsley and some Vegan Parmesan Cheese.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Serves 5 to 6. Makes 7 ½ cups
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