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Close up of Vegan Greek Spinach Mashed Potatoes

Vegan Greek Spinach Mashed Potatoes

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 30-40 Minutes
  • Total Time: 45 Minutes
  • Yield: 7.5 Cups 1x
  • Category: Side
  • Method: Stovetop
  • Diet: Vegan


Creamy, comforting, and so tasty, these Vegan Greek Spinach Mashed Potatoes are bursting with tangy lemon, yogurt, and olive flavors.



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:


  1. Place the Mashed Potato Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Then add the minced garlic to the skillet with the red onions, sauté for one minute.
  6. 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.
  7. 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.
  8. 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.


*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