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

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  • 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