It’s that time of year again when the air is crisp, the leaves are turning, and the aroma of roasted vegetables fills the kitchen. As I sit here, sipping on a warm cup of apple cider, I can’t help but reminisce about my last Thanksgiving celebration. You see, I’ve always been a big fan of traditional Thanksgiving dishes, but as a vegan, I’ve had to get a bit creative to satisfy my cravings. That’s where this recipe for Vegan Thanksgiving-Style Smashed Potatoes comes in – it’s a game-changer!
Last year, I decided to put a plant-based spin on one of my favorite Thanksgiving sides, and the results were absolutely delicious. The combination of fluffy, smashed Yukon Gold potatoes, fragrant garlic, and aromatic herbs created a dish that was both comforting and satisfying. It was a hit with my non-vegan family members, too, who couldn’t believe these Vegan Thanksgiving-Style Smashed Potatoes tasted so much like the real thing.
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Why This Vegan Thanksgiving-Style Smashed Potatoes Recipe Will Become Your Go-To
The Secret Behind Perfect Vegan Thanksgiving-Style Smashed Potatoes
What makes this recipe so special is the perfect balance of flavors and textures. By using Yukon Gold potatoes, we get a creamy, buttery base that’s just begging to be smashed and seasoned. The combination of garlic, thyme, and rosemary adds a savory, holiday-inspired aroma that will have your guests wondering if you’ve been slaving away in the kitchen all day. And the best part? This dish comes together in just 45 minutes, with a prep time of only 15 minutes.
Essential Ingredients You’ll Need
To make these Vegan Thanksgiving-Style Smashed Potatoes, you’ll need:
- 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes – These potatoes are the perfect choice for their creamy texture and ability to hold their shape when smashed.
- 1/4 cup olive oil – The olive oil helps to create a crispy, golden exterior on the potatoes while keeping them tender on the inside.
- 4 cloves garlic, minced – Garlic is an essential ingredient, providing a savory, aromatic base for the dish.
- 1 teaspoon dried thyme – Thyme adds an earthy, holiday-inspired flavor that complements the other herbs perfectly.
- 1 teaspoon dried rosemary – Rosemary is another classic Thanksgiving herb that lends a woodsy, fragrant note to the potatoes.
- 1/2 teaspoon salt – A touch of salt helps to balance the flavors and bring out the natural sweetness of the potatoes.
- 1/4 teaspoon black pepper – Freshly ground black pepper adds a subtle heat and depth of flavor.
- 2 tablespoons chopped fresh parsley – The fresh parsley adds a burst of brightness and color, perfectly complementing the earthy, savory notes of the dish.
Step-by-Step Vegan Thanksgiving-Style Smashed Potatoes Instructions
Preparing Your Vegan Thanksgiving-Style Smashed Potatoes
With a prep time of just 15 minutes and a cook time of 30 minutes, this Vegan Thanksgiving-Style Smashed Potatoes recipe is the perfect addition to your holiday table. You’ll need a large pot, a baking sheet, and a potato masher or fork to get the job done.
1- Start by scrubbing the Yukon Gold potatoes and cutting them into 1-inch cubes. This uniform size will ensure even cooking.
2- Bring a large pot of salted water to a boil, then add the cubed potatoes. Simmer for 15-20 minutes, or until the potatoes are fork-tender.
3- Drain the potatoes and transfer them to a baking sheet. Preheat your oven to 400°F (200°C).
4- In a small bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Drizzle this seasoned oil over the potatoes and toss to coat.
5- Use a potato masher or the back of a fork to gently smash the potatoes, leaving some chunks for texture.
6- Bake the smashed potatoes for 15-20 minutes, or until they’re golden brown and crispy on the edges. Sprinkle with the chopped fresh parsley and serve hot.
Pro Tips for Success
- For extra crispy potatoes, be sure to drain them well after boiling and pat them dry with paper towels before tossing with the seasoned oil.
- Adjust the amount of garlic, herbs, and seasonings to your personal taste preferences.
- Try roasting the potatoes at a higher temperature (425°F/220°C) for the final 5-10 minutes to really crisp up the edges.
- For a creamier texture, mash the potatoes more aggressively, or use a hand mixer to achieve your desired consistency.
Serving and Storing Your Vegan Thanksgiving-Style Smashed Potatoes
Perfect Pairings for Vegan Thanksgiving-Style Smashed Potatoes
These Vegan Thanksgiving-Style Smashed Potatoes are the perfect side dish for your holiday feast, serving 6 generous portions. They pair beautifully with roasted turkey (or a plant-based alternative), homemade vegan gravy, cranberry sauce, and a fresh green salad. For beverages, a crisp, dry white wine or a warm, spiced apple cider would be delightful companions.
Storage and Make-Ahead Tips
Vegan Thanksgiving-Style Smashed Potatoes are a great make-ahead option. Once baked, allow the potatoes to cool completely, then transfer them to an airtight container in the refrigerator. They’ll keep for up to 4 days. To reheat, simply place the potatoes on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
For longer-term storage, you can also freeze the smashed potatoes. Allow them to cool completely, then transfer to a freezer-safe container or resealable bag. They’ll keep in the freezer for up to 3 months. To reheat, thaw the potatoes in the refrigerator overnight, then bake at 400°F (200°C) for 15-20 minutes, or until heated through and crispy.
Variations and Dietary Adaptations for Vegan Thanksgiving-Style Smashed Potatoes
Creative Vegan Thanksgiving-Style Smashed Potatoes Variations
- Swap the Yukon Gold potatoes for sweet potatoes or a mix of both for a colorful, sweet-and-savory twist.
- Add shredded vegan cheese or a drizzle of vegan cheese sauce for a decadent, creamy version.
- Sprinkle the smashed potatoes with chopped pecans or walnuts for a crunchy texture and nutty flavor.
- Toss in sautéed mushrooms, caramelized onions, or roasted Brussels sprouts for a heartier, more substantial dish.
Making Vegan Thanksgiving-Style Smashed Potatoes Diet-Friendly
To make this recipe gluten-free, simply ensure that all of your ingredients, such as the seasonings and any potential cheese or sauce, are certified gluten-free.
For a low-carb version, you can replace half of the potatoes with cauliflower florets or use a combination of mashed cauliflower and potatoes.
To make the dish oil-free, you can roast the potatoes without the olive oil, using a non-stick baking sheet or silicone mat instead.
Frequently Asked Questions
Q: Can I substitute a different type of potato for the Yukon Golds?
A: While you can use other potato varieties, such as Russets or red potatoes, Yukon Golds are the best choice for this recipe. They have a creamy, buttery texture that holds up well to smashing and roasting.
Q: How long should I boil the potatoes?
A: Boil the cubed potatoes for 15-20 minutes, or until they’re fork-tender. This ensures they’re cooked through before smashing and roasting.
Q: Can I make this recipe ahead of time?
A: Yes! These Vegan Thanksgiving-Style Smashed Potatoes can be made up to 4 days in advance. Store the baked potatoes in an airtight container in the refrigerator, then reheat them in the oven before serving.
Q: How much does this recipe serve?
A: This recipe for Vegan Thanksgiving-Style Smashed Potatoes serves 6 generous portions, making it the perfect side dish for your holiday gathering.
Q: What if my smashed potatoes don’t get crispy?
A: If your potatoes aren’t getting as crispy as you’d like, try increasing the oven temperature to 425°F (220°C) for the final 5-10 minutes of baking. You can also try broiling the potatoes for 2-3 minutes at the end to really crisp up the edges.
Vegan Thanksgiving-Style Smashed Potatoes
- Total Time: 45
- Yield: 6 servings
- Diet: Vegan
Description
These vegan Thanksgiving-style smashed potatoes are a delightful and satisfying side dish that’s perfect for the holiday season. Perfectly crispy on the outside and creamy on the inside, they’re packed with flavor and sure to become a new family favorite.
Ingredients
– 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large pot, cover the cubed potatoes with cold water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 12-15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the hot pot for 1-2 minutes to evaporate any excess moisture.
4. In a large bowl, toss the potatoes with the olive oil, garlic, thyme, rosemary, salt, and pepper until well coated.
5. Spread the potatoes in a single layer on a large baking sheet.
6. Bake for 20-25 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
7. Remove from the oven and sprinkle with the fresh parsley.
8. Serve hot and enjoy!
Notes
These potatoes are best served immediately, but can be reheated in a 400°F (200°C) oven for 10-15 minutes if needed. For extra crispiness, try broiling the potatoes for 2-3 minutes at the end of the cooking time.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American
Conclusion
These Vegan Thanksgiving-Style Smashed Potatoes are a must-try for your holiday table. With their creamy, fluffy centers and crispy, golden-brown edges, they’re sure to satisfy even the most dedicated Thanksgiving traditionalists. The combination of savory garlic, earthy herbs, and fresh parsley makes this dish a true celebration of autumn flavors.
So, what are you waiting for? Gather your ingredients, fire up the oven, and get ready to impress your guests with this delectable vegan twist on a Thanksgiving classic. Don’t forget to let me know how it turns out – I’d love to hear your thoughts in the comments below!
