Use this simple mashed potato recipe to make the creamiest spring onion mash with vegan mayonnaise. It is delicious, easy to make, and goes brilliantly with vegan sausages or as part of a barbeque.
Cook Time: 45 minutes
Calories: 400 calories per serving (approx.)
I have mainly seen mayonnaise mashed potato associated with the comfort cuisine of the American south, served up with lashings of southern-style gravy.
In my version, I add spring onions (scallions or green onions), which makes this a mash-up (no pun intended) between southern-style mayonnaise mash and Irish champ – a traditional Irish potato dish.
How I Came up With This Recipe
I decided to make this the first time in the height of summer when I wanted a lighter version of a Sunday roast. The creamy flavour of the vegan mayonnaise combined with the sharp spring onions makes this a fresher tasting version of my usual mash, which involves a lot of plant-based milk and butter. It is perfect for the warmer months, and I suspect it will be delicious in winter too.
As well as being extremely tasty, when I made this the first time, I was pleasantly surprised at how much easier it was to get that smooth, creamy texture by using mayonnaise. Vegan mayo is naturally light and creamy, but also oily, so all that work of getting the right amount of creaminess, fat and salt, is already done for you.
Since first making my vegan mayo mash with spring onions, it has become my go-to recipe when I want to quickly make home-made mashed potato without milk. It is a simple technique that produces rich, creamy mash with very little effort.
Unlike butter, mayonnaise does not harden in the fridge, which means you can make your mayonnaise mash ahead of time without worrying about it drying out and losing that glorious, silky texture.
Vegan mayonnaise is incredibly easy to make. There are numerous recipes available online, inlcuding this great recipe from the BBC.
If making mayonnaise from scratch isn’t your thing, vegan mayonnaise is now very easy to find in the supermarket. In 2018, Olive Magazine ran a blind taste test to determine the best shop-bought vegan mayo. Sacla’ Free From Mayonnaise (now simply ‘Vegan Mayonnaise’) came out on top, which having tasted myself, was no surprise. Hellman’s Vegan Mayonnaise is also very good.
Recipe Substitutions and Variations
- If spring onions (or scallions, or green onions) are not your thing, you can try substituting them for chives or parsley or leaving them out altogether.
- Try adding in a little lemon juice for an even fresher flavour.
- Add extra vegan mayonnaise to your mash if you prefer an even softer texture.
Why You Should Try Vegan Mayonnaise Mash With Spring Onions
- You can make your mashed potatoes ahead of time without worrying about them drying out or losing their creamy texture.
- Use this easy recipe to get perfect creamy mashed potato every time.
- Double up the recipe if you have more than two at your dinner table or if you fancy making bubble and squeak.
- It makes a great side dish at a barbeque or as part of a lighter Sunday roast.
- The spring onions add a fresh, sharp taste that compliments the creamy mash beautifully.
- Avoid lumpy mash by chopping your potato pieces to the same size. This way, they will cook at the same rate and will be the same consistency when it comes to mashing.
- If you want your mash extra smooth, try passing it through a sieve to or a potato ricer to remove the big lumps.
- Not all vegan mayonnaises are created equal. Make sure you use a tasty mayonnaise as this will affect the flavour of your mash.
- Potato peeler
- Knife for chopping potatoes and spring onion
- A large pan for boiling potatoes
- Colander for draining potatoes
- A potato masher or fork
- (Optional) sieve or potato ricer
Prep: 15 minutes
Cook: 30 minutes
Yield: Serves two
- Approximately 500 grams / 17 oz of King Edward or Desiree potato
- 3 tbsp of your favourite vegan mayonnaise
- 1 spring onion, finely chopped
- (Optional) Olive oil for drizzling
- Salt and pepper to taste
- Peel potatoes and chop into small cubes.
- Boil in salted water for around 30 mins or until your potatoes are soft and can be easily broken up or squashed with a fork.
- Drain your potato cubes.
- Place your potato back in your now-empty pan.
- Add salt, vegan mayonnaise and finely chopped spring onions to your potato while it is still warm.
- Mash with a fork or a masher until all the ingredients are well combined, and the potato is smooth and creamy.
- Serve with a drizzle of olive oil and a twist of salt and pepper.
There you have it! Oozy, creamy, easy, vegan mayonnaise mashed potato with spring onions. Serve as a side dish with your favourite vegan sausages with lashings of gravy, as a side at a barbeque, or as part of a summer Sunday roast.