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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