Vegan Cheesy Mashed Potatoes – My Darling Vegan

Classic Vegan Cheesy Mashed Potatoes are a must-have at your holiday table this year. Made with russet potatoes, garlic, chives, and Daiya’s Melty, Stretchy Vegan Shreds, everyone will love this holiday side dish.

All month long, we’ve been testing delicious and decadent plant-based holiday recipes and we’ve finally arrived at one of my all-time favorite holiday dishes. Yes, you understood it. These are my cheesy, rich vegan mashed potatoes. Friends, this classic potato dish is a must-try, but before we get into it, let’s do a quick recap of what we’ve covered so far on this holiday tour.

And that’s not all. We still have a few days left. But before we go too far, let’s give some love to my all-time favorite holiday side dish: vegan mashed potatoes.

Ingredients and Substitutions

  • Russet potatoes
  • Daiya cutting board shreds
  • Olive oil
  • Sour cream – There are many vegan cream cheeses and sour creams on the market. I suggest looking for Daiya. You can also make homemade sour cream.
  • Vegetable milk – Use a neutral-flavored, unsweetened milk such as soy, cashew or macadamia nut milk.
  • Garlic
  • Green onions
  • Salt and pepperr

Recommended equipment

You will need a good chef’s knifea large pot, a potato masher, A cutting boardAnd basic kitchen utensils. (<

Check out the full list of my recommended kitchen tools and gadgets.

Best alternative to cheese

Obviously, since we do vegan mashed potatoes with cheese, we will not use traditional cheese. So, what is the best alternative to plant-based cheese?

Daiya! If you’ve been eating plants for a while, I’m sure you’re familiar with Daiya products. When they hit the market about 10 years ago, their products were revolutionary. Over the past decade, Daiya has become an industry leader committed to delighting your senses with its line of delicious, better-for-you foods. As one of the founding members of The plant Food associationDaiya remains passionate about celebrating delicious dairy-free, gluten-free, and soy-free food.

One of the things I love most about Daiya is that they continue to improve their products. Recently they launched a collection of cutting boards with new and improved shreds. These new shreds taste even more than ever for dairy cheese. With improved melting and stretching, cutting board shreds have a dairy-like flavor, texture and aroma like dairy-based cheese. Daiya Cutting Board Shreds are now the perfect cheese for pizza, dips, and of course, your holiday classics. They now offer shredded cheese in cheddar style, mozzarella style and pepperjack style.

Daiya’s selection of plant-based foods is available in more than 25,000 grocery stores in the United States, including Sprouts, Kroger, Safeway and Publix, as well as most health food retailers. Be sure to try the new cutting board collection and all of their products by picking them up at a store. store near you.


How to Make Vegan Mashed Potatoes

Step One – Cook the Potatoes

Peel, cube and boil the potatoes in a large pot of water until tender and can be easily pierced with a fork. This takes about 12 to 15 minutes, depending on the size of your potato cubes.

Drain the water in a colander and transfer the potatoes to a large bowl.

Chopped russet potatoes on a cutting board

Step Two – Mash the Potatoes

Mash the potatoes with a potato masher until almost completely pureed. Add the rest of the ingredients and blend with a hand blender or hand blender.

Mashed potatoes whipped with a hand mixerMashed potatoes whipped with a hand mixer

Step Three – Cook the Potatoes

Once your potatoes are assembled with the rest of the ingredients, transfer them to a lightly greased casserole dish. Cover with foil and bake at 350F for about 40 minutes, until the potatoes are heated through and the cheese is completely melted.

Remove from oven and serve hot as part of your holiday feast.

Vegan Mashed Potatoes in a Cast Iron SkilletVegan Mashed Potatoes in a Cast Iron Skillet

Serve and store

Portion – Serve the mashed potatoes with fresh chives and melted butter (vegan).

Storage – Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days.

Make in advance – This recipe can be prepared in advance. Prepare it up to a day in advance. When you’re ready to eat, simply bake it according to the instructions below.

Tips and tricks

  1. Make sure the potatoes are cooked until tender; a fork should be able to pierce the potatoes easily.
  2. Add remaining ingredients to taste. The way the recipe card is written is how I make my cheesy mashed potatoes, but I take the liberty of adjusting the ingredients to your liking.
  3. Use a Daiya Blend Shredded cheddar and mozzarella style cutting board for optimal flavor and texture that no one will believe is vegan.

More Thanksgiving Recipes

Vegan Mashed Potatoes with Chives and ButterVegan Mashed Potatoes with Chives and Butter

Vegan Cheesy Mashed Potatoes

Classic Vegan Cheesy Mashed Potatoes are a must-have at your holiday table this year. Made with russet potatoes, garlic, chives, and Daiya’s Melty, Stretchy Vegan Shreds, everyone will love this holiday side dish.

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Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Servings: 12 people

Calories: 170.33kilocalories

Ingredients

  • 4 pound sterling Russet potatoes, peeled and roughly chopped
  • 3 cups Daiya cutting board shreds, mix of Mozzarella and Cheddar
  • 2 tablespoon. olive oil
  • ½ cup vegan sour cream, homemade or store-bought
  • cup unsweetened vegetable milk
  • 2 cloves of garlic
  • 2 Green onions, minced
  • 2 teaspoon salt, to taste
  • pepper, to taste

Instructions

  • Preheat oven to 350 degrees F. Lightly spray an 11 x 7 or similar sized casserole dish and set aside.

  • In a large pot bring 6 cups water to a boil. Add the cubed potatoes and boil until tender, about 15 minutes. The time will depend on the size of your pieces. Potatoes are done when they are easily pierced with a fork. Drain the water in a colander and transfer it to a large bowl. Leave to cool for a few minutes.
  • Lightly mash the potatoes with a potato masher. Once most of the large pieces are broken down, add the remaining ingredients and whisk together with a whisk. hand mixer.
  • Transfer to the casserole dish. Garnish with additional shreds, if desired. Cover with foil and bake for 40 minutes until the potatoes are heated through and the tops are melted. Serve hot.

Remarks

Serve and store – Serve the mashed potatoes with fresh chives and melted butter (vegan). Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days.
Make in advance – This recipe can be prepared in advance. Prepare it up to a day in advance. When you’re ready to eat, simply bake it according to the instructions below.

Nutrition

Calories: 170.33kilocalories | Carbohydrates: 30.58g | Protein: 3.81g | Fat: 4.17g | Saturated fat: 1.04g | Sodium: 445.17mg | Potassium: 644.11mg | Fiber: 2.05g | Sugar: 1.65g | Vitamin A: 33.91UI | Vitamin C: 9:15 a.m.mg | Calcium: 30.37mg | Iron: 1.36mg

@mydarlingvegan on Instagram

If you try this recipe, take a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

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