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Vegan Smashed Potatoes with Poblano Cream














Hello & Happy Monday!!








In recent years the smashed potato has exploded via Pinterest. While we don’t do a ton of potatoes in this house, I love all things carbs, so I was curious as to what the craze was all about. Believe it or not, it’s quite easy and the final result is worth the work compared to just baking or mashing. 


So what’s a smashed potato? You’re simply boiling, then roasting, and topping with whatever your preference is. With smashing you’re reducing the thickness and enabling it to crisp up more. While it’s good with just a lil salt and pepper, it’s really good when you pair it with a sauce. 


Lately I’ve been all about poblano peppers, and knew there was a concept there. Before I knew it, the vegan Smashed Potatoes with Poblano Cream was born!


Just like carbs, I’m all about poblano peppers! You can find at every market, they have mild heat, are cheap and just create more depth to any Mexican inspired dish. I’ve used them in a Poblano Soup, Corn Chowder, Corn Salsa, and more!









What’s fab about this concept is that it’s veggie packed, flavor packed, there is even spinach in the sauce, you can use this sauce on a variety of dishes, it even makes a great dip, it’s affordable, packs a lil hat, can easily be made in bulk, perfect for any season, and puts a fun spin on everyday roasted potatoes! 





If you’re all about smashed potatoes or all things poblanos, you’re going to love these new vegan Smashed Potatoes with Poblano Cream!!













Why this recipe is great: 





Veggie packed 

Flavor Packed 

Sauce can be used for other dishes

Can easily be made in bulk

Perfect for any season

Sauce packs spinach!




























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Vegan Smashed Potatoes with Poblano Cream

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  • Total Time: 1 hour


  •  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


  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


  • Serving Size: 8-10









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