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.
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!
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!
Chive Cream Cheese Vegan Mashed Potatoes
- 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!
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.
- 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.
- 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.