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Vegan Smashed Potatoes with Poblano Cream


  • Total Time: 1 hour

Ingredients

Scale
  •  8 small potatoes
  • 3 poblano peppers halved length-wise
  • 1/2 onion, quartered
  • 4 garlic cloves  
  • 8 oz vegan sour cream or greek yogurt
  • 2 handfuls spinach 
  • 10 sprigs cilantro
  • Juice from 1 lime 
  • 1 Jalapeño, deseeded
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 400°. Place poblano peppers and quartered onions on a large baking sheet. Brush the veggies with a lil olive oil and roast for 20 minutes, until tender and cooked through. Once fully cooled, remove the skins if desired and place in a food processor with remaining ingredients (minus potatoes). Adjust seasoning as desired.  Place in fridge to chill or you can leave out at room temp while you make the potatoes. 
  2. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
  3. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
  4. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. 
  5. When the potatoes are boiled, drain and allow to cool until they are safe to touch.
  6. Spread the potatoes out on the prepared baking sheet, and using the bottom of a cup, measuring cup, potato masher or even a serving fork to gently smash each potato to a height of about ½ inch. The thinner the potato the more of a crispy edge you’ll achieve.
  7. Drizzle olive oil over the smashed potatoes. Sprinkle with fresh salt + pepper. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Serve with the Poblano Cream that’s chilled or keep at room temp. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: pasta
  • Cuisine: Lunch/Dinner

Nutrition

  • Serving Size: 8-10
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