Vegan Mashed Potatoes (with a cheesy twist)

by Allergy Free Kitchens on January 7, 2014


Like most of the country, it has been COLD here this week.  With windchills below twenty degrees, warm and hearty comfort food just sounds right. For my hubs, that translates into a flavorful pot roast and carrots (like this recipe from The Pioneer Woman).  For me and our little, bring on the yummy vegan mashed potatoes!

In cooking dairy free for nearly six years, I’ve experimented a bit and have a variety of ways to whip up vegan spuds.  This particular recipe has a bit of a cheesy twist that pairs well with or without gravy.  I do use Russet Potatoes for this dish.  We also like Yukon Gold, but that’s a recipe to share another day.

As with any recipe, please be sure you use ingredients deemed safe for your dietary restrictions and always read labels, even if you’ve used the products before.

Vegan Mashed Potatoes (with a cheesy twist)

Serves 4

2 pounds Russet Potatoes (about 4-5 medium size potatoes)

3 tablespoons vegan butter (I use Earth Balance Vegan Buttery Sticks.)

2 garlic cloves, peeled and ends removed

2 tablespoons vegan cream cheese (I use Tofutti Better Than Cream Cheese.)

1 tablespoon vegan parmesan (I use Go Veggie Vegan Parmesan.)

1/2 teaspoon dried parsley

2 tablespoons rice milk, warmed

salt (I typically use 1/2 teaspoon of sea salt.)

freshly ground black pepper

Scrub and peel the potatoes.  Cut them in quarters.  Slice the ends off of the garlic cloves.  Combine the potatoes and garlic and steam according to your steamer’s instructions or boil in a pot of salted water.  When ready, the potatoes will be fork tender, but not falling apart. It usually takes about 30 minutes after the water starts to boil for my potatoes to reach the perfect stage for the way we like them.

While the potatoes are cooking, bring the vegan butter, cream cheese, and parmesan to room temperature.  Heat the rice milk separately, but do not boil.

When the potatoes and garlic are done cooking, drain (if boiled) and place in a large mixing bowl.  Mash the potatoes and garlic with a potato masher or beat with a mixer on medium-high speed just until the texture is uniform.  Add in the vegan butter, cream cheese, parmesan, and parsley.  Whip until all ingredients are incorporated.  Add in the heated rice milk (one tablespoon at a time) and beat/mash until desired consistency is reached.  Add salt and pepper to taste and enjoy!

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