Crunchy vegan mashed potatoes with chimichurri. These mashed potatoes are baked and served with homemade chimichurri made with fresh parsley. Vegan recipe gluten free nut free soy free


  • 1.5 lb pommes de terre grelots , yukon gold or white or mix, see the notes for les pommes de terre de taille régulière
  • < span class=" wprm-recipe-ingredient -amount">1 à soupe huile , huile d’olive ou carthame biologique ou beurre végétalien fondu
  • 1/2 tsp < span class="wprm-recipe-ingredient-unit-system wprm-recette-ingrédient-unité-system-2">(0, 5 cc ) big sel< /li>
  • 1/2 càc (0.5 cc ) fraîchement moulu poivre noir
  • Preparation

  • Cook the potatoes: Place in a pressure cooker with enough water to cover the potatoes . Close the lid and pressure cook for 6 minutes, allowing the pressure to release naturally.

    Sauce: Add potatoes and tap water (about 1 inch above the potatoes) to a saucepan. Bring to a boil over medium heat. Continue cooking 25 minutes or until tender.

  • Let the potatoes drain for 5 minutes. Brush oil on a baking sheet, place potatoes on top, and mash with a fork or potato masher to about 1/4 inch thick.

  • Brush the potatoes with oil. Salt and pepper generously. (You can also add chopped garlic and herbs). Bake at 205°C for 25 to 30 minutes.
  • In Meanwhile, in a food processor or blender, process the chimichurri ingredients with a few tablespoons of water until coarse. Season with salt and lime and adjust the taste. 
  • Remove the potatoes from the casserole dish and serve hot with the chimichurri.

    Prepare: Boil the potatoes, flatten, cool and store in the refrigerator for up to 3 days. Prepare the chimichurri and refrigerate in a covered container for up to 3 days

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