Name: Loaded Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pounds potatoes (cut into 1-inch cubes); 1 cup vegan sour cream; 1 1/2 cup vegan cheddar cheese (shredded and divided); 1/4 cup + 1 tablespoon scallions (chopped and divided); 2 tablespoons parsley (chopped and divided); 3/4 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon ground black pepper

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Loaded Mashed Potato Casserole ~

All the goodness of a classic loaded baked potato in an easy casserole dish!

I like this recipe because mashed potatoes rank right up there with mac and cheese as the ultimate comfort food. Their fluffy texture and buttery goodness make them a hit for any occasion, from a casual weeknight meal to a holiday meal, such as Christmas or Thanksgiving dinner.

Potatoes in general are like the unsung heroes of side dishes. They’re easy to make and always a favorite at holiday gatherings. It’s like they have this magical power to bring joy to everyone around the table. Who can resist the allure of mashed potatoes, right? They’re not just a side dish; they’re a tradition, a warm hug on a plate that everyone looks forward to. Adding baked potato toppings, such as melty cheddar cheese and fresh green onions, makes this dish a fun alternative to classic baked mashed potatoes.

The only special equipment needed for this side dish recipe is a potato masher or ricer. For this recipe, I like to use a masher to keep the potatoes a little on the chunky side. For a creamier texture characteristic of more traditional mashed potatoes, a ricer is the best tool for the job. Note that if you use a ricer, the potatoes will need to be peeled, whereas with a masher, you can leave the potato skins on.

Table of Contents

Ingredients for Loaded Mashed Potatoes

You will need the following:

2 pounds potatoes, cut into 1-inch cubes
1 cup vegan sour cream
1 1/2 cup vegan cheddar cheese, shredded and divided
1/4 cup + 1 tablespoon scallions, chopped and divided
2 tablespoons parsley, chopped and divided
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Ingredient Notes

Potatoes – I used skin-on baby red potatoes for the pretty pops of red color throughout the dish. Yukon Gold potatoes or Russet potatoes are also good for mashing, whether you like large chunks of potatoes or prefer a creamy texture.
Vegan Sour Cream – I used Tofutti brand sour cream. If you don’t care for the tangy flavor of sour cream, dairy-free cream cheese is a good alternative.

How to Make Loaded Mashed Potatoes

STEP ONE: Place potatoes in a large pot and cover with 1 inch cold water. Bring to a boil, reduce the heat, and simmer for 15-20 minutes, until fork-tender. Drain in a colander, then return the potatoes to the hot cooking pot.

STEP TWO: Use a potato masher to mash potatoes to your desired consistency.

STEP THREE: Stir in sour cream, 1 cup of the shredded cheddar cheese, 1/4 cup scallions, 1 tablespoon parsley, salt, garlic powder, and black pepper. Adjust seasoning to taste.

STEP FOUR: Transfer to a 1-quart baking dish. Sprinkle the remaining 1/2 cup cheese over the top of the potatoes.

STEP FIVE: Bake for 30 minutes, until heated through. Garnish with remaining 1 tablespoon scallions and 1 tablespoon parsley. Serve hot.

Storage

Leftover mashed potatoes should be stored in an airtight container in the refrigerator.

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