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Vegan Whipped Brown Butter Lemon Rosemary Mash










Hello & Happy Friday!!






If there is one thing we can all agree on, it’s that carbs are everything, and you can never have too many potato recipes lol. While I love a bowl of plain Jane potatoes, you can easily elevate this classic dish that will keep you coming back for more.. 


Like these new vegan Whipped Brown Butter Lemon Rosemary Mash!


If you haven’t jumped on the brown butter train, you’re late. All you’re doing is simply cooking down butter to concentrate the flavor and it just really amplifies a dish. Some have doubts about whether you can actually brown a vegan butter, but with Earth Balance, it functions in the same way as traditional butter. My thoughts are, if you’re using butter in a recipe, why not take this extra step to really bring out the flavor, it’s a must try! 


So let’s talk lemon, I personally love adding citrus to just about anything. Acidity really rounds out flavors and it puts a fun spin on savory dishes, especially potatoes! 






What’s great about these potatoes? Everything! These are quick, easy, pack rich notes of brown butter and rosemary, the perfect texture, the perfect level of lemon, are perfect for any season, can easily be made in bulk. have aesthetic appeal, pair well with just about any main dish, and are just such game changing potatoes! Believe it or not, there wasn’t even a standard non vegan version of this recipe online, and they are so good! 




If you’re look for a fresh fun take on the classic mash, you have to try these new vegan Whipped Brown Butter Lemon Rosemary Mashed Potatoes!










Why this recipe is great: 







Intricate flavors 

Notes of brown butter and rosemary 

Hints of citrus 

Perfect for any season 

















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Vegan Whipped Brown Butter Lemon Rosemary Mash

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  • Author: Gabrielle
  • Total Time: 25 mins
  • Yield: 2-4 Servings 1x


Units Scale
  • 6 medium size yellow potatoes, halved
  • 1/2 cup vegan sour cream
  • 1/2 cup vegan butter
  • 4 cloves garlic, minced
  • 2 tbsp chopped fresh rosemary
  • 1 tsp lemon zest
  • Juice from 1 lemon
  • Salt + Pepper as needed



  1. Bring a pot of salted water to boiling and add the potatoes. Cook uncovered for 10-15 mins until soft. Drain water, carefully remove skins and set aside.
  2. In a pan over medium heat add the vegan butter. With a spatula swirl the butter continuously. It will begin to sizzle and brown. Remove the butter and in the same pan add the garlic, and cook til golden. (3 mins)
  3. Mash the potatoes in the pot, add the brown butter, saving some to go on top as a garnish, cooked garlic, the chopped rosemary, lemon zest, juice, salt, pepper. Add additional sour cream to adjust the texture or almond milk.
  4. To save top with additional chopped rosemary, lemon zest and butter.
  • Prep Time: 10 mins
  • Cook Time: 15 mins







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