Mashed Potato Casserole ~
A hearty and rustic potato casserole inspired by traditional Irish flavors!
Mashed potatoes are infused with fresh chives and made extra creamy with dairy-free butter, sour cream, and cream cheese.
Serve with Glazed Corned Seitan Roast and cabbage for St. Patrick’s Day dinner or as the ‘Mash’ in Bangers and Mash.
I like this recipe because it’s easy to make and similar to Irish Champ, a mashed potatoes side dish made with milk, butter, and chives.
The differences between the two dishes are:
1) we’re swapping out the dairy components in favor of plant-based ingredients and
2) skipping the traditional step of soaking green onions in warm milk to soften them, opting instead to achieve a similar result through baking the potatoes.
Ingredients for Mashed Potato Casserole
You will need:
- Non-stick cooking spray
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 8 ounces vegan cream cheese
- 8 ounces vegan sour cream
- 1/2 cup vegan butter
- 1/4 teaspoon salt
- 4 tablespoons chives or scallions, finely chopped and divided
Ingredient Notes
- Good all-purpose potatoes, such as Yukon Gold or Russett, work best for this recipe.
- Trader Joe’s vegan cream cheese is my current favorite; to me, it tastes the most like Philadelphia brand cream cheese.😉
How to Make Mashed Potato Casserole
STEP ONE: Preheat the oven to 350°F. Spray an 8×8-inch pan with non-stick cooking spray.
STEP TWO: Place potatoes in a large pot then fill the pot with enough water to cover by 1 inch. Bring to a boil and cook for 20 minutes, or until the potatoes are tender. Drain and return the potatoes to the hot pot.
STEP THREE: Into the pot, add cream cheese, sour cream, butter, 2 tablespoons chives, and salt. Using a potato masher, mash everything together until it reaches your desired consistency. Adjust seasoning to taste.
STEP FOUR: Transfer the potato mixture to an 8×8-inch baking dish. Sprinkle with the remaining 2 tablespoons chives.
STEP FIVE: Bake, uncovered for 30 minutes until the edges are slightly bubbly, then serve hot.
More Potato Recipes You’ll Love!
- Vegan Irish Potato Pie
- Twice Baked Potatoes
- Baked Potato Soup
- Grilled Potato Skewers
- Roasted Sweet Potato Hash
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Mashed Potato Casserole
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cubed
- 8 ounces vegan cream cheese
- 8 ounces vegan sour cream
- 1/2 cup vegan butter
- 1/4 teaspoon salt
- 4 tablespoons chives or scallions finely chopped and divided
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch pan with non-stick cooking spray.
- Place potatoes in a large pot then fill the pot with enough water to cover by 1 inch. Bring to a boil and cook for 20 minutes, or until the potatoes are tender. Drain and return the potatoes to the hot pot.
- Into the pot, add cream cheese, sour cream, butter, 2 tablespoons chives, and salt. Using a potato masher, mash everything together until it reaches your desired consistency. Adjust seasoning to taste.
- Transfer the potato mixture to an 8×8-inch baking dish. Sprinkle with the remaining 2 tablespoons chives.
- Bake, uncovered for 30 minutes until the edges are slightly bubbly, then serve hot.
Emily
Thanks for this recipe. It is similar to my old non-vegan recipe. I have a quick question: what is your preferred brand of vegan sour cream? I don’t often buy it, so I don’t know which are best…and/or best for baking.
thiswifecooks
Hi Emily ~ I’ve tried multiple brands and prefer Tofutti. Hope that’s helpful!
Jacqui
This recipe is perfect for Thanksgiving and Christmas! I tried it out to test before the holidays, and thinks definitely coming onto our holiday table.