Vegan Mashed Potato Casserole

Here is what you need at a glance, along with some important ingredient notes:

• Potatoes - I like to use Yukon Gold potatoes for their gorgeous color, creamy texture, and buttery taste but any all-rounder will do. I do avoid russets for mash though because they are a bit tasteless once boiled and can easily get mushy and watery. If you are in the UK, Desiree and Maris Pipers are best.
• Butter - This makes the mashed potatoes rich, creamy, and flavorful! You can use homemade vegan butter or store-bought.
• Milk - This must be an unsweetened and unflavored variety. We don't want any vanilla getting in here! My milk of choice for mashed potatoes is soy milk. Oat milk and cashew milk also work well.
• Cream cheese - This should ideally be a good quality, fermented one for the tanginess and flavor to come through well in the mashed potatoes. I use Nuts For Cheese Cream Cheese or Spread 'Em Cream Cheese but Miyoko's Cream Cheese works well too. I like to use plain cream cheese but a flavored one like garlic and herb or onion and chive would also be great. Vegan sour cream also works very well as a sub for the cream cheese.
• Shredded cheese - Use your favorite variety. I like to use a mix of mozzarella and cheddar-style cheese but you can use just one type if you prefer. Cheddar will give you a more pronounced cheesy flavor.
• Green onions - Those bites of mild onion are so good in the crispy topping! Some chives or parsley would also be great additions.
• Panko crumbs - Regular breadcrumbs just won't do here. Panko gives the topping so much yummy texture. If you're gluten-free use gluten-free panko crumbs.

Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:

1 - Boil the potatoes until tender.

2 - Mix up the cheesy panko topping while you wait.

3 - Add the cream cheese, milk, butter, and seasonings to the drained potatoes and mash them.

4 - Spoon into a dish and spread out evenly.

5 - Scatter over the topping then bake until golden.

6 - Pull it out of the oven and admire its golden glory for a few minutes before everyone digs in!

Vegan Mashed Potato Casserole should absolutely be a part of your Thanksgiving and holiday spreads but in case you need some more specific ideas here's what I love it with:

• Vegan meats: Especially my vegan roast, vegan ham, and vegan roast beef.
• Veggies: If you want to cut through the creaminess of this casserole my citrusy Brussels Sprout salad is a very good idea, or there's caramelized Brussels sprouts, red cabbage and apples, and air fryer carrots.
• Other sides: Green bean casserole and lots of gravy! I've got two gravy recipes. For a quick option, there's my easy vegan gravy, and if you want something fancier my vegan red wine gravy is a very good choice!

Oh, and also it might be the Brit in me coming through but you can't beat mashed potato casserole with some vegan sausages and baked beans! 🤤