A big dish full of vegan mashed potatoes

Chive Cream Cheese Vegan Mashed Potatoes

Please raise your hand if you love flavorful mashed potatoes! This recipe is just that and beyond delicious. They’re buttery, garlicky, oniony, and seriously pack a punch of flavor. I am happy to say that these vegan mashed potatoes are also straightforward to make, making them a perfect dish for the holidays.

A close up look at the chive cream cheese vegan mashed potatoes

9 ingredients and minimal effort is needed to prepare these vegan mashed potatoes.

I use baby red potatoes and leave the skins on, as I think it adds a nice texture and look to the mashed potatoes. So, that cuts down some time since I don’t peel them. I throw the potatoes into a pot of salted water and boil them until fork-tender.

Once fork-tender, I add them into a standing mixer along with vegan butter, milk, chive cream cheese, and a few spices. I beat this until mostly smooth. Then, I dump in a bunch of freshly minced chives for even more flavor.

This recipe takes around ten minutes of actual effort, making this a perfect side dish to bring to your next holiday get together. It’s incredibly flavorful, creamy, and a massive hit in my non-vegan family. I am confident you will love these vegan mashed potatoes, too, if you’re looking for a recipe with lots of flavors!

A sheet pan full of roasted garlic and rosemary focaccia

Looking for another holiday recipe!?

Give my Roasted Garlic & Rosemary Vegan Focaccia a try! I think there NEEDS to be some sort of a bread at the dinner table for the holidays, and this one is so delicious!

If you make this chive cream cheese vegan mashed potatoes recipe, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

A big dish full of vegan mashed potatoes

Chive Cream Cheese Vegan Mashed Potatoes

Author Chef Summer Storm – garden grub
These mashed potatoes are made with lots of vegan chive cream cheese, butter, and garlic, making them super flavorsome and creamy!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Side Dish
Cuisine American
Servings 6 people


  • 10 petite red potatoes + 1 tbsp kosher salt for seasoning the cooking water
  • 1/2 cup + 2 tbsp vegan butter
  • 1/2 cup plain, unsweetened almond milk
  • 1 cup chive cream cheese (I use one 8 ounce container of Kite Hill's chive cream cheese. See tips below recipe if you can't purchase this specific one.)
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1/4 cup fresh chives, minced


  • Place the baby red potatoes in a large stockpot and fill it with enough water, so there are at least 3 inches of water above the potatoes. Season the water with the 1 tablespoon of kosher salt.
  • Rest the stockpot over medium-high heat and bring them up to a boil. Boil the potatoes for around 45 minutes to 1 hour, or until fork-tender.
  • Once the potatoes are nearly done, heat the butter and milk in a small saucepan until reasonably hot.
  • Drain the potatoes off in a colander and add them to a standing mixer. Add all of the ingredients EXCEPT for the minced chives into the mixer as well.
  • First, using the paddle attachment, beat on the lowest speed until everything is mostly combined. Then, beat on medium speed until smooth. Alternatively, you can mash everything by hand using a handheld potato masher.
  • Add the chives into the mashed potatoes and mix on low speed just until combined.
  • Serve immediately or cover and keep in a warm place until ready to be eaten; otherwise, they thicken up quite a bit while they cool down. I like to serve mine with an extra-large dollop of vegan butter on top, with a sprinkling of chives!
Tried this recipe?Let me know how it was!


Welcome to the tip section of the vegan mashed potatoes! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.

  1. If you despise potato peels in your mashed potatoes, peel them off! Like I mentioned earlier, I love leaving them on because this recipe uses baby red potatoes, and their potato skin is pleasant to me. If I were using Idaho potatoes, though, for an example, I would peel them off. This is a personal preference, though, so feel free to peel the potatoes for a creamy mash.
  2. Can’t find a vegan chive cream cheese? That’s fine! Use plain vegan cream cheese, assuming you can find that. Then add an extra 1/4 cup of freshly minced chives into the mash.

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