Vegan Mashed Potato Casserole
Author:Incredible Vegan Mashed Potato Casserole that you can make ahead! Mash up the creamy tater filling, sprinkle over the cheesy, oniony, crispy topping, and bake up to golden perfection, or assemble and stash it in the fridge for up to 3 days!
Ingredients
- 3½ lb (1.5 kg) potatoes
- 1 tablespoon + 1 teaspoon fine sea salt , divided
- ½ cup (114 grams) vegan cream cheese , I recommend using a cultured/fermented one (or vegan sour cream)
- 1 cup (240 ml) creamy dairy-free milk , and an extra ⅓ cup (80ml) if making ahead & refrigerating
- 6 tablespoons (84 grams) vegan butter , divided
- ½ teaspoon black pepper
- 1½ cups (125 grams) panko crumbs , use gluten-free panko if GF
- 1½ cups (180 grams) vegan cheese shreds , I like a mix of mozzarella & cheddar
- 1 bunch green onions , sliced
INSTRUCTIONS
- Boil the potatoes - Peel and dice the potatoes. Add to a large pan, cover with plenty of water, and add 1 tablespoon of salt. Bring to a boil then reduce heat to simmer rapidly until the potatoes are fork tender (about 15 minutes but this will vary depending on how big the pieces are). Drain immediately, return to the hot pan, and allow to steam dry with the lid off for a few minutes.
- While waiting for the potatoes to cook preheat oven to 400℉ (200℃).
- Make the crispy topping - To a medium bowl add the panko, grated cheese, green onions and 2 tablespoons of melted butter. Stir well to combine and set aside.
- Mash the potatoes - To the potatoes (still in the saucepan) add the remaining one teaspoon of salt, vegan cream cheese, milk (be sure to add the extra milk as per the recipe notes if making ahead and refrigerating), 4 tablespoons of butter, and black pepper. Mash really well until smooth and creamy.
- Assemble - Spoon the mashed potatoes into a baking dish that holds about 2 quarts/liters (I use my 10.5"x7.5" Staub ceramic dish). You can use a 9 x 13 inch but the casserole will be thinner. Top with an even layer of the cheesy panko topping and bake for about 45 minutes or until golden and bubbly.
NOTES
Making Ahead - Assemble the casserole as per the recipe using ⅓ cup (80ml) extra milk. Cover it tightly with a lid or cling-wrap and refrigerate for up to 3 days. Uncover and bake for 50 to 55 minutes until golden and bubbly.
Leftovers will keep for 3 to 4 days in the fridge and reheat well in the oven. The microwave is fine if you don't mind the top not being crispy.
NUTRITION
Serving: 1serving | Calories: 401kcal | Carbohydrates: 54g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Sodium: 1068mg | Potassium: 916mg | Fiber: 7g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 40mg | Calcium: 119mg | Iron: 3mg
