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Pesto Parmesan Mashed Potatoes

Recipe Courtesy of: Oscar

We borrowed the Mashed Baked Potato method from Bon Appetit and made it our own!


  • 2 lbs russet potatoes, washed and scrubbed
  • 2 lbs yukon golds, washed and scrubbed
  • 1/2 cup non-dairy creamer
  • 4 tbsp vegan margarine or butter
  • 1 1/2 cups Pesto Vegenaise
  • 1/2 cup Vegan Parmesan Shreds, plus more for garnish
  • salt and pepper to taste
  • hand torn basil leaves for garnish (optional)


  1. Preheat oven to 425° F. Spread aluminum foil over a roasting pan. Place potatoes on aluminum foil and add to oven. Roast for 60-75 minutes
  2. Once potatoes are done, remove from oven and allow to cool slightly, then slice them in half lengthwise.
  3. Scoop out potato insides and add to large sauce pan or pot. Keep some of the skins in there for added texture!
  4. Over medium heat, melt non-dairy margarine. Add non-dairy creamer and bring to a simmer, stirring constantly. Return to low simmer.
  5. Mash potatoes, leaving some lumps, if desired. Add in creamer mixture and Pesto Vegenaise. Fold together well and whip slightly if necessary.
  6. Mix in 1/2 cup Parmesan Shreds and place pot over medium heat. Cook for 5 minutes, or until shreds melt. Add salt and pepper, to taste
  7. Serve in serving platter of your choice, top with a sprinkle of Parmesan and basil leaves, if using.

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