I am all about the sides for Thanksgiving and these mashed potatoes with pesto hit the spot. They are also super easy to make and prepare ahead for hosting and surely will be a crowd pleaser!
Ingredients: (preferably organic)
- 1 kg waxy potatoes, peeled & chopped
- 1 cup vegetable broth
- ½ cup oat cream (I use Oatly)
- 1 tbsp vegan butter
- 1 tsp pink Himalayan salt
- grated nutmeg, to taste
Vegan Pesto
- a bunch of fresh basil
- ½ cup pine nuts
- a squeeze of lemon
- ½ clove garlic
- ½ cup olive oil
- ⅓ tsp pink Himalayan salt
Directions:
01. In a large pot, cook the potatoes in salted water until soft, about 20 to 25 minutes.
02. While the potatoes cook, make the pesto. Place all ingredients in a high speed blender or food processor and blend until smooth.
03. Drain the potatoes and place back in the pot. Add the butter, half the broth, oat cream and salt. Mash with a potato masher until smooth. Add more broth and oat cream as needed. Finish off with nutmeg.
04. Serve the mashed potatoes with a swirl of pesto. Enjoy!
