The BEST Loaded Mashed Potato Bowl

Name: The BEST Loaded Mashed Potato Bowls
Prep time: 5 min
Cook time: 20 min
Ingredients: 2 roasting potatoes (maris piper, king Edwards or russet); 1 tbsp butter; 50ml milk; 1 aubergine, sliced into discs; 10 plum tomatoes; 1/2 broccoli head, chopped into florets; 2 tbsp corn kernels; 1 spring onion, sliced; 2 tbsp harissa paste; 1 tbsp honey; 2 tbsp yoghurt

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This is by far the BEST Loaded Mashed Potato Bowl. It's easy to make and is the ultimate comfort food. Creamy mashed potato topped with roasted vegetables and a honey harissa yoghurt sauce. It's sweet, spicy, and super comforting. Make it in around 20 minutes for the perfect weeknight meal.

These Loaded Mashed Potato Bowls are the epitome of comfort food, combining creamy mashed potatoes with a variety of flavourful and hearty toppings. It's a wholesome and satisfying meal served in a bowl, where creamy mashed potatoes serve as a base for roasted aubergine, tomatoes, broccoli, and a spicy sweet harissa sauce, creating a gorgeous blend of textures and flavours in every bite.

WHY YOU'LL LOVE THIS RECIPE

Close up of loaded mashed potatoes bowls.

This recipe honestly reminds me of my childhood. It's creamy, so delicious, and perfect for a cold winter's day. You can either serve it as a main dish, or as a side dish, it's up to you! Here are a few other reasons why you'll love it:

Comforting: The creamy mashed potatoes provide a warm, comforting base that makes you feel right at home.
Bold Flavours: The combination of roasted vegetables and the spicy-sweet kick from the harissa honey sauce creates a bold and exciting taste. It's one of my favourite sauces that I've ever made!
Versatile: These bowls are versatile; they can stand tall as a filling main dish or play a supporting role as a delicious side, enhancing any main meat dish like a roast chicken, beef, or pork joint.
Fridge Cleaner: Another reason why I think you'll love these loaded mashed potato bowls is because they're the perfect dish to clean out your fridge of vegetables. I've used aubergine, tomatoes, broccoli, and corn for the toppings for this recipe, but really, you can use any leftover vegetables you have lying around!

If you love comforting recipes, then why not check out some of my favourite comforting recipes below:

LOADED MASHED POTATO BOWL INGREDIENTS

Large Potatoes: The best potatoes for mash are Maris Piper or King Edward. Any baking potato that you can find will work great too. Make sure to not use really small waxy potatoes, as they won't give you as creamy texture.
Salted Butter: Adds richness and a salty flavour to the mashed potatoes. You can also use unsalted butter if you'd rather add your own salt in. You could also use vegan butter to make this dish more plant-based. One of my favourite butter brands is a small company called Mergulo.
Milk: Provides liquid for the mashed potatoes, contributing to their smooth consistency. You can also use plant-based milk if you want to make this dish vegan.
Aubergine (Eggplant): Roasted aubergine adds a meaty texture and a slightly smoky taste, enhancing the overall depth of the dish. I have sliced them into thick discs for extra texture, but feel free to chop them into cubes for easier consumption.
Plum Tomatoes: These add a burst of sweetness and acidity, balancing the richness of the mashed potatoes.
Broccoli: Offers a fresh, slightly crunchy texture and a mild, vegetal taste, enriching the nutritional content of the dish.
Corn: Adds natural sweetness and a satisfying crunch, enhancing the overall flavour profile.
Spring Onion: Provides a mild onion flavour and a pop of color, enhancing the visual appeal of the dish.
Harissa Paste: Infuses the sauce with a spicy, smoky flavour, adding a delightful kick to the dish. There are so many harissa brands out there, but one of my favourites is Belazu.
Honey: Balances the spiciness with its natural sweetness, creating a harmonious flavor contrast. You could also use sugar if you wanted to avoid honey, or agave syrup or maple syrup.
Yoghurt: Adds a creamy, tangy element to the sauce, complementing the spicy harissa and sweet honey. Feel free to use soy yoghurt to keep it plant-based.

INGREDIENT SUBSTITUTIONS

Large Potatoes: If you don't fancy regular potatoes for your mash, then I'd recommend using sweet potatoes or cauliflower and make mash with them instead.
Salted Butter: Feel free to leave out the butter if you don't want to use it. It's purely just to add creaminess. If you want that creaminess without the butter, then I'd recommend adding in some sour cream or yoghurt.
Milk: Once again, this is to add extra creaminess to the mashed potato. Feel free to use plant-based milk to keep the mashed potato bowls vegan, but if you don't want to use milk at all, then leave it out and just enjoy a gorgeous bowl of milk-less mash.
Aubergine (Eggplant): I personally find courgette (zucchini) to be a great aubergine substitute. You can prepare them in the same way - cutting them into discs - and they'll provide you with a lovely green vegetable to top onto your loaded mashed potato bowls.
Plum Tomatoes: If you don't have access to plum tomatoes, you can use chopped up large tomatoes. Or, if you don't like tomatoes at all, then I'd recommend using red pepper.
Broccoli: Cauliflower, radish, or any other crunchy vegetable would work well for a broccoli substitute.
Corn: For this, you want an equally colourful and sweet substitute. So I'd recommend using pomegranate seeds for that crunch, colour, and sweetness!
Spring Onion: You could sub this out with chives or any kind of herb from parsley to coriander!
Harissa Paste: Harissa is a spicy paste from the Maghreb region of Africa, and is absolutely delicious, but if you're not able to access it, then sriracha or any other type of flavoured spicy paste would be a great alternative.
Honey: If you don't want to use honey, feel free to use sugar, agave syrup or maple syrup.
Yoghurt: Instead of yoghurt, you could use sour cream, cream cheese, or mayonnaise.

RECIPE VARIATIONS

If you absolutely loved this recipe and want to try something a little different next time, then why not try out some of these other loaded mashed potato bowl inspirations:

Mediterranean-inspired Bowl:
- Toppings: Roasted cherry tomatoes, olives, artichoke hearts, feta cheese, and tzatziki sauce.
- Garnish: Fresh basil leaves and a drizzle of olive oil.
Tex-Mex Bowl:
- Toppings: Seasoned black beans, diced avocado, salsa, shredded cheddar cheese, and sliced jalapeños.
- Garnish: Fresh coriander and a squeeze of lime juice.
Asian Fusion Bowl:
- Toppings: Stir-fried tofu, sautéed shiitake mushrooms, steamed bok choy, sesame seeds, and a soy-ginger glaze.
- Garnish: Thinly sliced green onions and a sprinkle of crispy fried shallots.

HOW TO MAKE THIS LOADED MASHED POTATO BOWL: STEP BY STEP

STEP 1: AIR FRY YOUR VEGGIES

Place your chopped aubergine, plum tomatoes, and broccoli into your air fryer. Drizzle with oil and then air fry for 20 minutes at 180C.

STEP 2: MAKE YOUR MASHED POTATO

Meanwhile, chop up your potatoes and place them into a pan of cold water. Bring to the boil and then simmer for 5-10 minutes until soft.
Drain and then add back into the pan. Add in your butter and milk, then blend them with your hand blender until smooth. Keep warm until your vegetables are ready.

STEP 3: MAKE YOUR HONEY HARISSA YOGHURT SAUCE

While you’re waiting for your vegetables to be fully cooked, make your sauce by combining your harissa paste, honey, and yoghurt in a small bowl. Heat it up in the microwave if you’d like it hot when serving.

STEP 4: SERVE UP AND ENJOY

Once your veggies are cooked, load up your bowls by layering in your mashed potato followed by your cooked veggie toppings, spring onion, and corn. Lastly, drizzle over your harissa honey sauce and enjoy!

LOADED MASHED POTATO BOWL LEFTOVERS

Here's some information on how to store your loaded mashed potato dish if there's any leftover, as well as tips on reheating and freezing!

Storage: Store leftover loaded mashed potatoes in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the leftover mashed potato bowl in a microwave for a few minutes until warm. I personally love adding a touch of film or making extra sauce when reheating, to add extra moisture and creaminess to the dish.

Freezing: You can freeze the cooked potato without any toppings, but it’s important to remember that the texture of a frozen and defrosted cooked potato may become grainy and mealy. This loaded mashed potato bowl is best enjoyed fresh!

RECIPE FAQS

What are the best potatoes to use for mashed potato bowls?

The best potatoes for mashed potato bowls are starchy varieties like Russet potatoes, Maris Piper, or King Edwards. They have a high starch content, resulting in a fluffy and creamy texture when mashed, making them ideal for this dish. You want to avoid using small waxy potatoes, as they may not give you the best texture for your mashed potato.

Can I make loaded mashed potato bowls in advance?

Yes, you can! You can prepare the mashed potatoes and toppings in advance and store them separately in the fridge. When you're ready to enjoy your meal, reheat the components gently, and assemble the bowls fresh for the best taste and texture.

Is this recipe gluten free?

Absolutely! This recipe is gluten free. Just ensure that the harissa paste and any other seasonings used are gluten-free.

How do I reheat leftover loaded mashed potato bowls?

To reheat leftover loaded mashed potato bowls, place them in the microwave or heat them gently on the stove. It's best to reheat the mashed potatoes and vegetables separately to maintain their textures. When reheating the mashed potato, I love adding in a splash of milk to add some extra creaminess! Assemble the bowls fresh once they are heated to your liking.

Can I freeze mashed potato bowls for later use?

While it's possible to freeze mashed potatoes, it's not recommended for this recipe. Freezing can alter the texture of both the mashed potatoes and the vegetables, leading to a less desirable consistency when defrosted and reheated. For the best taste and quality, enjoy your loaded mashed potato bowls fresh or refrigerate leftovers for up to three days.

What is the easiest way to cook potatoes?

Chop up your potatoes (I leave the skins on) into cubes. Place them in a pan of cold water. Then, place it on medium heat, bring to the boil and then simmer for 5-10 minutes until soft. To test if they're ready, just spike the potatoes with a fork and if the fork easily goes through, then they're ready! Simply drain them and set them aside.

What is the best milk substitute for vegan mashed potatoes?

The reason you add milk to mashed potato is to add creaminess. So, instead of vegan milk (which can sometimes be quite watery), I'd recommend adding a tablespoon of vegan yoghurt. Soy yoghurt would be my go-to, but feel free to use whatever you have in your fridge.