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Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil (Vegan, Gluten-Free)

Sharon Palmer

Who says a side of mashed potatoes always has to taste the same? Mix it up a little! Case in point: Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil. This completely plant-based (vegan), gluten-free recipe was inspired by the snow white heirloom carrots I found at the farmers market. I couldn’t resist mashing them with potatoes, along with the fresh herbal taste of basil, garlic, and olive oil, into a lighter, healthier take on the classic mashed potato dish. The carrots give the mashed potatoes a silky, slightly sweet flavor. This is a delicious side dish for comfort food dishes, such as bean bakes, lentil patties, or a grain and nut loaf, like my Savory Grain and Nut Loaf with Mushroom Sauce in my book Plant-Powered for Life. You can also enjoy this potato dish warmed up for leftovers the next day. You can even use this recipe to top a veggie pot pie, like my favorite plant-based recipe.


The strategy of mashing other veggies beyond potatoes is more common in European traditional food cultures. So, take this recipe and use it for inspiration. You could try different shades of heirloom carrots, which will each lend a different shade to the final dish, as well as parsnips, turnips, or even cauliflower. By using a portion of veggies in the blend, you cut the carbohydrates and calories in this recipe. Plus, this recipe is light, given it has only a small amount of EVOO and a bit of plant-based milk for creaminess. Best of all, this recipe uses only 5 ingredients (not including pantry staples), and can be prepared in just over 30 minutes. While the potatoes are cooking, you can whip up the other components of your healthy plant-based meal.

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Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil (Vegan, Gluten-Free)

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(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


  • 4 medium potatoes (i.e. Russet), peeled, quartered
  • 1 medium heirloom carrot (white or yellow)
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Pinch black pepper and sea salt (optional)
  • ¼½ cup plant-based milk, plain, unsweetened (i.e. soy, almond, coconut)
  • 2 tablespoons chopped fresh basil


  1. Place potatoes and carrots in a medium pot, cover with water, place lid on pot and cook over medium heat for about 30 minutes, just until vegetables are tender but still firm.
  2. Drain water (reserve this water for a soup; it’s delicious!), add garlic, olive oil, black pepper and sea salt to taste, and ¼ cup plant-based milk. Use an immersion blender, electric mixer, or potato masher to mash potatoes until very smooth. Add additional plant-based milk if needed to make a smooth texture.
  3. Stir in fresh basil and serve immediately.


  • Serving Size: 1
  • Calories: 201
  • Sugar: 4 g
  • Sodium: 64 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 37 g
  • Fiber: 4 g
  • Protein: 5 g

Keywords: heirloom, mashed potatoes

For other plant-based potato dishes, try some of these favorites:

Instant Pot Vegan Mashed Potatoes
Jansson’s Temptation
Farmers Market Tempeh Hash

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