Cheesy mashed potatoes, dairy-free? You bet!
And they don’t even taste like they’re missing a thing.
Add this to your rotation of potato recipes because it’s sure to please.
See the recipe below.
Hubby grew up on baked cheesy mashed potatoes, and it’s still one of his favorite side dishes.
But after we got married and our son was diagnosed with severe milk allergy…
hubs just had to look forward to indulging in this cheesy, milky goodness at his parents’ house.
That is…until recently!
Somehow, it took me sixteen long years to attempt these cheese potatoes dairy-free.
Can you blame me?
Butter, cream cheese, AND shredded cheddar?
First off, dairy-free shredded cheddar wasn’t even a thing when my son was younger.
Thankfully now, there are several vegan brands that work for us and taste good…
especially when mixed into a rich, flavorful dish like this.
At Easter this year, when hubby was so happy his mom made cheesy mashed potatoes,
I decided with all the good tasting vegan product options now…
I could surely make this potato dish for my kiddo to safely try, too.
And that I did!
Here are the vegan cheese brands I used.
Always check ingredients for yourself, of course. They can change.
This was the original dairy-free cream cheese brand and we’ve not strayed from it. It’s easy for us to find and always tastes great mixed into our favorite recipes.
Definitely check the labels. These mainstream brands of butter can be tricky.
We are also loving the vegan cheese shreds at Aldi.
DAIRY-FREE SHREDDED CHEESE
No matter the brand…there’s a general rule in the food allergy and vegan world about shredded vegan cheese.
And that is…
a little goes a long way!
If you learn to use your dairy-free cheese in moderation, it can make dishes cheesy like you want.
Cheesy, but not too dairy-free tasting.
My general rule is to use half the amount of dairy-free cheese as I would dairy cheese.
That goes for our homemade pizza, too.
In this cheesy mashed potato recipe, you could even omit the extra cheese baked on top.
You’d still end up with a pan of buttery, cheesy mashed potatoes that are rich and delicious.
Still add the cooked bacon and maybe the green onion on top and you’re golden!
You can never go wrong with bacon, am I right?
Now for the cheesy potato recipe below.
CHEESY MASHED POTATOES DAIRY-FREE
9×13″ baking dish
2 hour prep and cook time
6 large russet potatoes
1 tablespoon salt for boiling water
4 ounces dairy-free cream cheese
3 tablespoons dairy-free butter
1 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/2 teaspoon garlic powder
1/2 cup dairy-free shredded cheddar cheese
1/2 cup extra shredded dairy-free cheese for last 10 min of baking (optional for top)
crumbled cooked bacon (optional for top)
green onions (optional for top)
Grease a 9×13″ baking dish with dairy-free butter.
Wash and peel and quarter 6 large russet potatoes.
Place quartered potatoes into a large pot.
Cover the potatoes with water, enough water to go 1 inch above the potatoes.
Add 1 tablespoon salt to the pot of water and potatoes.
Bring water to a boil on medium-high heat.
Once boiling, bring to medium heat and let simmer about 20 minutes with lid on.
Preheat oven to 350.
Drain potatoes once tender, test by inserting a fork into larger pieces.
Mash the hot cooked potatoes by hand.
Stir the rest of the ingredients into the hot mashed potatoes:
- 4 ounces dairy-free cream cheese
- 3 tablespoons dairy-free butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup dairy-free shredded cheddar cheese
Place mixture in 9×13″ dish evenly and cover.
Bake 30 minutes or until heated through.
Add 1/2 cup more dairy-free shredded cheddar on top and bake 10 more minutes uncovered (optional).
Topping with crumbled cooked bacon and green onions is optional.
Hope you love these dairy-free cheesy potatoes as much as we do!