This Vegan Cheesy Mashed Potatoes recipe is great for any meal where you want mashed potatoes, but it is also a great pie topper! Even with no butter, it browns beautifully when fluffed up with a fork on top of a delicious pie filling.
I use it for pies like my Vegan Easy Ocean Pie as its lovely creamy texture and cheesy flavour go so well as a topping.
I don’t add butter to this recipe as the cheese adds the flavour.
I have used a cheddar style that melts well (look for this on the packet). Cheeses like violife and vitalite are good for this recipe. But if you like it spicy or smoky, there are also good melting versions available in UK supermarkets. So you can change it to suit the meal or pie you want the mashed potatoes for.
How To Make Vegan Cheesy Mashed Potatoes
Equipment you will need
Step 1 – Place the diced potatoes in a large pan and cover with cold water.
Step 2 – Cover the pan and bring to a boil over a high heat. This takes approximately 8 minutes.
Step 3 – Once boiling, reduce the heat and simmer for 8-10 minutes, until the potatoes are completely soft and fall from a knife when pierced.
Step 4 – Drain well and return to the pan.
Step 5 – Add the salt and pepper and then mash the potatoes.
I use an electric potato masher (masha) as it makes a creamy mash that doesn’t need milk or butter.
The masha really takes the effort out of mashing the potatoes and makes them so creamy in texture. It’s also great for mashed swede, parsnips, and for whisking cake mixture, batters, and aqua faba, as it has two attachments.
If you haven’t got an electric potato masher you may need to add a little milk to get the desired texture.
Step 6 – Mix in the cheese and use for your chosen recipe or meal.
It will be great to hear from you when you have made these cheesy mashed potatoes, so please leave me a comment, I’d really appreciate it. ????????
Happy Cheesy Mash making and ENJOY! ????????
Vegan Cheesy Mashed Potatoes
- 02/04/2021
- 4-6
- 30 min
- 177 based on 6 servings Cals/Serving
- Print this
Ingredients
- 1kg / 2lb 3oz (1200g with peel on) potatoes, peeled and diced, and rinsed well
- 2.5ml / ½ teaspoon freshly ground salt
- 2.5ml / ½ teaspoon freshly ground black pepper
- 100g / 3½oz vegan cheese that melts well, grated
Directions
- Step 1
- Place the diced potatoes in a large pan and cover with cold water.
- Step 2
- Cover the pan and bring to a boil over a high heat. This takes approximately 8 minutes.
- Step 3
- Once boiling, reduce the heat and simmer for 8-10 minutes, until the potatoes are completely soft and fall from a knife when pierced.
- Step 4
- Drain well and return to the pan.
- Step 5
- Add the salt and pepper and then mash the potatoes. I use an electric potato masher (masha) as it makes a creamy mash that doesn’t need milk or butter. If you haven’t got an electric potato masher you may need to add a little milk to get the desired texture.
- Step 6
- Mix in the cheese and use for your chosen recipe or meal.
