Dairy Free Mashed Potato Casserole
Ginny McMeans
Published:
December 13, 2017
Last Modified:
May 8, 2024
Dairy Free Mashed Potato Casserole is a nice dish to serve to family & friends. You can prepare it ahead of time and this casserole makes mashed potatoes a little more elegant.
Mashed potatoes have been around since infinity as far as I know and turning them into a casserole is just another way to add ease to a meal.
This time I used Yukon gold potatoes for a bit of a different taste. I like to use a potato masher instead of a blender when I make this recipe. A little bit more texture is perfect this time around.
Some cream cheese products have garlic and chives and there are other combinations but some people have picky eaters around so a plain one would be delicious too. We use that a lot.
What Potatoes are Best for Mashing?
Yukon Gold potatoes are always my first choice. They are a yellow color and are not as starchy as russets. See the color below?
Russets are good too but you usually need to add more flavoring because they absorb more water.
So let’s get started and make a wonderful side dish.
Drizzle 1 tablespoon dairy-free butter over the casserole and sprinkle about 1/4 teaspoon paprika all over the top. It makes a pretty presentation.
IF FREEZING:
You’ll need to make the casserole in two smaller casseroles so that you can slip them into large freezer bags.
Lay plastic wrap over that but tap it down so that it touches the top of the casserole to help keep freezer crystals out. Then cover with foil then slip in a freezer bag.
TO BAKE:
Defrost overnight in the fridge and then remove the foil and plastic wrap. Replace the foil and bake at 350 for 30 minutes.
Dairy Free Mashed Potato Casserole
Ingredients
- 4 pounds Yukon gold potatoes
- 4 ounces dairy-free (vegan) cream cheese, your favorite variety any brand
- 1/2 cup dairy-free milk
- 2 tablespoons dairy-free butter
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dairy free butter – for garnish
- 1/4 teaspoon paprika – for garnish
Instructions
- Lightly butter a large casserole (I used an 8″ x 12″) or two smaller ones that are about 8″x 8″.
- Peel and cut the potatoes into quarters.
- Place in a large saucepan and cover with water.
- Bring to a boil and then turn down to medium-high, crack the lid, but keep it at a low boil.
- Cook about 15 minutes or until you can easily pierce the potatoes with a fork.
- Drain and put the potatoes back into the pan.
- Mash with a potato masher.
- Add the remaining ingredients and mix well.
- Put into the prepared casserole or casseroles.
- You can freeze or refrigerate at this time.
- Bake at 350° for 30 minutes.
