Classic cheesy vegan mashed potatoes are a must-have at your holiday table this year. Made with russet potatoes, garlic, chives, and melty, stretchy vegan shreds from Daiya, everyone is going to love this holiday side dish.
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Welcome to the My Darling Vegan holiday tour!
All month long we’ve been checking out delicious and decadent plant-based holiday recipes and at last, we’ve arrived at one of my favorite holiday dishes of all time. Yep, you’ve figured it out. It’s my rich and cheesy vegan mashed potatoes. Friends, this classic potato dish is a must-have but before we get into it, let’s do a quick recap of what we’ve covered so far on this holiday tour.
So far there has been:
- Green Bean Casserole
- Classic Cornbread
- Hasselback Sweet Potatoes
- Whole Roasted Cauliflower
- Mini Pecan Pies
And that’s not all. We still have a couple more days to go. But before we get too ahead of ourselves, let’s give a little love to my all-time favorite holiday side dish – vegan mashed potatoes.
Recommended Ingredients and Equipment
Ingredients & Substitutions
- Russet Potatoes
- Daiya Cutting Board Shreds
- Olive Oil
- Sour Cream – There are a lot of vegan cream cheeses and sour creams on the market. I suggest looking for Daiya. You can also make homemade sour cream.
- Non-Dairy Milk – Use an unsweetened neutral flavored milk such as soy, cashew, or macadamia nut milk.
- Garlic
- Green Onions
- Salt & Pepper
Recommended Equipment
You will need a good chef’s knife, a large stockpot, a potato masher, a cutting board, and basic kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Best Cheese Alternative
Obviously, since we are making vegan cheesy mashed potatoes we won’t be using traditional cheese. So what is the best plant-based cheese alternative?
Daiya! If you’ve been a plant-based eater for a while, then I’m sure you’re familiar with Daiya’s products. When they came on the market about 10 years ago, their products were revolutionary. In 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-Based Foods Association, Daiya remains passionate about celebrating delicious food that is dairy, gluten, and soy-free.
One of the things I love most about Daiya is that they continue to improve their products. Recently they launched a Cutting Board Collection with new and improved shreds. These new shreds taste even more like dairy cheese than ever before. With an improved melt and stretch, the Cutting Board shreds have a dairy-like flavor, texture, and aroma as dairy-based cheese. Daiya Cutting Board shreds are now the perfect cheese for pizza, dips, and, of course, your holiday classics. They now offer shreds in Cheddar Style, Mozzarella Style, and Pepperjack Style.
Daiya’s selection of plant-based foods can be found in more than 25,000 grocery stores in the U.S., including Sprouts, Kroger, Safeway, and Publix, as well as most natural food retailers. Make sure to try out the new Cutting Board Collection and all their products by picking some up at a 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 the potatoes are soft and can be easily pierced with a fork. This takes about 12-15 minutes, depending on the size of your potato cubes.
Drain the water through a colander and transfer the potatoes to a large bowl.
Step Two – Mash the Potatoes
Mash the potatoes with a potato masher until they are mostly puréed. Add the remaining ingredients and blend together with an immersion blender or handheld mixer.
Step Three – Bake the potatoes
Once your potatoes are whipped up with the rest of the ingredients, transfer them to a lightly greased casserole dish. Cover with tin foil and bake at 350F for about 40 minutes, until the potatoes are heated all the way through and the cheese is perfectly melted.
Remove from the oven and serve warm as part of your holiday feast.
Serving and Storing
Serving – Serve the mashed potatoes with fresh chives and melted (vegan) butter.
Storing – 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 made in advance. Prepare it up to a day ahead. When you are ready to eat, simply cook it in the oven according to the instructions below.
Tips and Tricks
- Make sure the potatoes are cooked until soft; a fork should be able to pierce the potatoes easily.
- Add the remaining ingredients to taste. The way the recipe card is written is the way I make my cheesy mashed potatoes but take liberty in adjusting the ingredients as you please.
- Use a blend of Daiya’s Cutting Board Cheddar and Mozzarella-Style shreds for the best flavor and texture that nobody will believe is vegan.
More Thanksgiving Recipes
- Apple and Hazelnut Stuffing
- Cinnamon Orange Cranberry Sauce
- Maple and Balsamic Brussels Sprouts
- Mushroom Lentil Loaf
- Classic Pumpkin Pie
Cheesy Vegan Mashed Potatoes
Ingredients
- 4 pounds russet potatoes, peeled and roughly chopped
- 3 cups Daiya Cutting Board Shreds, blend of Mozzarella and Cheddar
- 2 tbsp. olive oil
- 1/2 cup vegan sour cream, homemade or storebought
- 1/3 cup unsweetened non-dairy milk
- 2 garlic cloves
- 2 green onions, thinly sliced
- 2 tsp salt, to taste
- pepper, to taste
Instructions
- Preheat the oven to 350 degrees F. Lightly spray an 11x7 or similarly sized casserole dish and set aside.
- In a large stockpot bring 6 cups of water to boil. Add cubed potatoes and boil until soft, about 15 minutes. Time will depend on how large your pieces are. Potatoes are done when they are easily pierced with a fork. Drain the water through a colander and transfer to a large bowl. Let cool for a few minutes.
- Lightly mashed the potatoes with a potato masher. Once most of the big chunks have broken down, add the remaining ingredients and whip together with a handheld mixer.
- Transfer to the casserole dish. Top with extra shreds, if desired. Cover with tin foil and bake for 40 minutes until the potatoes are heated all the way through and the top has melted. Serve warm.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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