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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.
Enjoy alongside a roast for Thanksgiving or Christmas this year, or all year round with a delicious dinner like vegan meatloaf.
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.
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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.
I highly recommend investing the $10-15 on a potato masher to make the process easier, but you can use a fork if needed. If you like ultra smooth potatoes, a ricer is the way to go!
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.
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Love potatoes? Try this vegan potato soup next!
Cheesy Vegan Mashed Potatoes
- 3 pounds russet potatoes
- ¾ cup non-dairy milk plain, unsweetened
- 3 tablespoons vegan butter
- ½ cup vegan cream cheese softened at room temperature
- 1 cup shredded vegan cheddar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 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.
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