Vegan Thanksgiving Style Smashed Potatoes

  13 rater(s)

Whoever says that vegans can’t enjoy Thanksgiving is wrong. There are many Thanksgiving flavors and dishes that can be veered in a vegan direction; you just have to be a little creative in the kitchen. These smashed potatoes are a great appetizer and perfect addition to your vegan Thanksgiving. The fresh thyme and cranberry sauce make the dish!

Tip: Make sure you cook your cranberry sauce when you start boiling your potatoes. This way the two will be done at the same time.

Vegan Thanksgiving Style Smashed Potatoes
  • Prep Time:10m
  • Cook Time:35m
  • Total Time:45m


For the Potatoes

  • 1 1/2 lb bag of The Little Potato Company's Blushing Belles
  • olive oil (to brush potatoes)
  • sea salt to taste
  • 1 tbsp. fresh thyme
  • black pepper to taste

For The Cranberry Sauce

  • 4 c of fresh or defrosted frozen cranberries
  • 1 c filtered water
  • 1/2 c freshly squeezed orange juice
  • 1/2 c raisins
  • 1/2 c dried cherries
  • 1/3 c pure maple syrup, plus more to taste
  • 1 tbsp. minced fresh ginger, plus more to taste
  • 1 tbsp. finely grated orange zest
  • 2 tsp. ground cinnamon, plus more to taste
  • Pinch of sea salt


For the Potatoes

  1. Preheat oven to 450°F.
  2. Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).
  3. Drain potatoes.
  4. Line a baking sheet with parchment paper. Smash each potato with a large spatula so each potato is about ½\" thick. Brush both sides with olive oil and sprinkle with a generous amount of sea salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with ½ tsp cranberry sauce, a sprinkle of fresh thyme, and black pepper to taste. Serve immediately.

For the Cranberry Sauce

  1. In a medium saucepan, combine all of the ingredients, and on a high heat bring the mixture to a boil. Reduce the heat to medium-high, and simmer, uncovered for 10 to 15 minutes until some of the cranberries have burst open, and the mixture reduces and thickens. Smash the remaining cranberries with a wooden spoon or use a stick blender to reach your desired consistency.
  2. Remove from the heat, and allow to cool. Then top on the potatoes


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