This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.
Creamy, cheesy vegan mashed potatoes made with dairy-free cheddar shreds and cream cheese. This side dish is a welcome variation of regular ol' mashed potatoes at the dinner table, especially for the holidays.
We are a mashed potatoes obsessed household. Sometimes I eat them for a meal - just mashed potatoes with a little vegan butter. It's a warm bowl of comforting goodness, you know? I usually love them made simply with a little salt, pepper, and garlic. But every now and then, I'm craving a different flavor profile for this classic side dish.
Enter: Vegan cheesy mashed potatoes. Creamy, baked, with a cheddar flair. (Without the actual cheese, of course!) These potatoes feel and look fancy, but they are pretty easy to whip up.
Less than 10 ingredients (4 of which are basic seasonings.)
- Potatoes: Can't have mashed potatoes without the potatoes. I prefer the texture of russets for mashed potatoes.
- Vegan cheese: I recommend using cheddar shreds for the best flavor. Use your favorite brand. I enjoy Follow Your Heart.
- Vegan cream cheese: For that extra creamy mouthfeel.
- Dairy-free milk: Oat milk is my preference, but any plain, unsweetened milk works.
- Vegan butter: Or margarine.
- Salt, pepper, garlic powder, and onion powder
See recipe card for quantities.
Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!
How to Make Cheesy Mashed Potatoes
Clean, peel, and cut potatoes into 2-inch chunks.
Cover with water. Bring to a boil until fork tender. Drain and return to the pot.
Mash until relatively smooth.
Stir in the remaining ingredients.
It's okay if the cheese doesn't melt fully - it will later.
Add to a baking dish.
Bake at 400°F for 20-25 minutes.
Tip: If you serve right away, the potatoes may seem too runny. I recommend letting them sit for 10-15 minutes before serving.
- Vegan cheese: Try ⅓ cup of nutritional yeast instead.
- Vegan cream cheese: You can leave this out and substitute with additional butter or non-dairy milk to get the consistency you desire.
- Non-dairy milk: Vegetable stock is a great substitute for milk in these potatoes - just note that the potatoes won't be as creamy.
- Vegan butter: You may omit the vegan butter.
I love how versatile mashed potatoes are!
- Cheese: Try a different type of cheese, like a vegan pepper jack for a spicy kick.
- Chives: Add chives in or on top of your cheesy vegan mashed potatoes.
- Bacon bits: Yup, those imitation bacon bits are vegan!
- Roasted garlic: Love garlic? Mash some roasted garlic in there, too.
Store any leftovers in an airtight container in the fridge for up to 3 days.
You can even freeze mashed potatoes! Scoop them into a freezer bag or freezer-friendly container and freeze for up to 2 months. Just make sure to get as much air out of the bag as possible to avoid freezer burn.
Vegan Dinners eBook
- 21 Dinner Recipes
- 8 Bonus Recipes
- 2-Week Meal Plan
- Taco Casserole
- Sweet Potato Chili
- "Cheesy" Potato Burritos
- ...and way more!
Love potatoes? Try this vegan potato soup next!
Cheesy Vegan Mashed Potatoes
- Peel the potatoes if desired. Then, cut them into 2 inch chunks.
- Add potatoes to a large pot. Fill with cold water, about an inch or two above the potatoes. Bring to a boil and let cook until the potatoes are soft and fork-tender, about 12-16 minutes.
- Carefully drain the potatoes into a colander. Then, put the potatoes back into the warm pot.
- Mash with a potato masher. Then mix in the remaining ingredients.
- Transfer to a baking dish. Bake at 400°F for 20-25 minutes, or until the edges are browned.