- 4 pounds russet potatoes, peeled and roughly chopped
- 3 cups Daiya Cutting Board Shreds, blend of Mozzarella and Cheddar
- 2 tablespoon olive oil
- ½ cup vegan sour cream, homemade or storebought
- ⅓ cup unsweetened non-dairy milk
- 2 garlic cloves
- 2 green onions, thinly sliced
- 2 teaspoon salt, to taste
- pepper, to taste
Preheat the oven to 350 degrees F. Lightly spray an 11x7 or similarly sized casserole dish and set aside.
In a large stockpot bring 6 cups of water to boil. Add cubed potatoes and boil until soft, about 15 minutes. Time will depend on how large your pieces are. Potatoes are done when they are easily pierced with a fork. Drain the water through a colander and transfer to a large bowl. Let cool for a few minutes. Lightly mashed the potatoes with a potato masher. Once most of the big chunks have broken down, add the remaining ingredients and whip together with a handheld mixer.
Transfer to the casserole dish. Top with extra shreds, if desired. Cover with tin foil and bake for 40 minutes until the potatoes are heated all the way through and the top has melted. Serve warm.
Serving and Storing - Serve the mashed potatoes with fresh chives and melted (vegan) butter. Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days.
Make in Advance - This recipe can be made in advance. Prepare it up to a day ahead. When you are ready to eat, simply cook it in the oven according to the instructions below.
Calories: 170.33kcal | Carbohydrates: 30.58g | Protein: 3.81g | Fat: 4.17g | Saturated Fat: 1.04g | Sodium: 445.17mg | Potassium: 644.11mg | Fiber: 2.05g | Sugar: 1.65g | Vitamin A: 33.91IU | Vitamin C: 9.15mg | Calcium: 30.37mg | Iron: 1.36mg