Mashed Potato Recipe with Mushroom relish - simple recipe for flexitarians

Do you love hearty comfort food but want to keep it plant-based? Then this recipe is just for you! Our Mashed Potato Recipe with Mushroom relish combines the earthy richness of sautéed mushrooms with creamy mashed potatoes for a perfect harmony of flavors. Ideal for flexitarians, vegetarians, or anyone looking for delicious inspiration!

---

Ingredients for mashed potato recipe with mushroom relish

Mushroom Relish

• 400 g brown mushrooms or a mix of your favorites

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 2 tbsp soy sauce

• 100ml Redwine

• 1 tsp balsamic vinegar

• 1 tsp fresh thyme and Rosemary

• 1 tsp paprika

• Salt and pepper to taste

Mashed potato

• 500 g potatoes (starchy variety)

• 100 ml plant-based milk (e.g., oat or almond milk)

• 2 tbsp vegan butter or olive oil

• Salt, pepper, and nutmeg to taste

Instructions for mashed potato recipe with mushroom relish

1. Peel and chop the potatoes, then boil them in salted water for about 15 minutes until soft.
   

2. Meanwhile, clean and slice the mushrooms.
   

3. Heat olive oil in a pan, sauté the onions and garlic until translucent.
   

4. Add mushrooms and cook over medium heat until they release their moisture and turn golden brown.
   

5. Stir in soy sauce, redwine, balsamic vinegar, thyme, and paprika. Let simmer for 5 minutes until slightly reduced.
   

6. Drain the potatoes and mash them with plant-based milk and vegan butter. Season with salt, pepper, and nutmeg.
   

7. Serve the creamy mashed potatoes with the flavorful mushroom relish on top.
   

Optional: Fried smoked tofu to increase the protein density of the dish. The pan is already in use anyway ;)

Resumé

This dish is not only a perfect meal for colder days but also great for meal prep. You can enjoy the mushroom relish on toast, with pasta, or as a filling for wraps. Smashed Potato Recipe with Mushroom relish - Give it a try and discover how versatile plant-based cuisine can be!

Get inspired by food for flexitarians

---

FAQ

Which mushrooms work best for the relish?

Brown mushrooms give a rich, earthy flavour, but a mix with king oyster, shiitake or porcini makes it even deeper. Sauté them hard until the liquid has evaporated so they develop proper roasted notes.

How do I get the mash really creamy without cream?

Use starchy potatoes, press them through a ricer while still hot, and stir in the warm plant milk gradually. A spoon of vegan butter or olive oil makes it silky — don't use a blender or it turns gluey.

Can I make this ahead?

The mushroom relish keeps well for 2–3 days in the fridge and even tastes more intense reheated. The mash is best fresh, as it firms up when stored — just stir in a splash of plant milk to loosen it again.