This is a really easy and delicious side dish. Serve it with your protein of choice.
TEXTURE AND TASTE:
By double baking the mashed potatoes, it gives a crispy top coating. Then you bite into the creamy, buttery mashed potatoes.
Using the Russet potatoes give it a fluffier texture which is easier to mash.
INGREDIENTS:
- 3 Large Russet potatoes or 6 smaller
- non-dairy cream cheese 200mg. I used Violife Vegan Cream Cheese
- non-dairy butter. I used Melts butter stick
- non-dairy milk. I used Oat milk since it is creamy tasting
- Nutritional Yeast
- 4 Spices
After baking the sliced potatoes, allow to cool to touch. Then use the bottom side of the fork to remove mostly all of the potato.
Suggestions is to double bake in individual Ramekins which is approximately 6. Or a casserole dish.
PLANT-BASED:
By using the non-dairy cream cheese, non-dairy butter, and nutritional yeast, it will keep this a healthy dish that is all plant-based.
DIET:
Being a starchy type plant, the portion would be 1/2 cup for those on my weight management program. Served with your choice of protein.
Since it a starch, without having a protein or fibre plant-based protein it will raise your blood sugars. Therefore I highly recommend the portion control and paired with a protein to avoid that from happening.
Enjoy with lots of cooked green vegetables.
Vegan, Vegetarian, Sodium friendly, Child friendly, Celiac friendly, Diabetic and Weight Management friendly – see notes.
Crispy Creamy Double Baked Mashed Potatoes - Vegan GF
Equipment
- Large Pan
- Parchment paper to wrap potatoes
- Small Mixing bowl
- 6 Ramekins or large casserole dish
- Hand mixer
- Spoon, fork
- 1 tsp, 1/2 tsp, tbsp
Ingredients
- 3 Large Russet potatoes or 6 smaller, wash and slice in half
- Extra virgin olive oil
- 1 Plant-based cream cheese 200 grams I used Violife cream cheese
- 5 tbsp Plant-based butter I use Melts butter
- 4 tbsp Nutritional yeast
- 1 tsp Onion powder
- 1 1/2 tsp Garlic powder
- 1 1/2 tsp Basil dried
- 1 tsp Himalayan or Sea Salt ground
- 1 tsp Ground Black Pepper
- 1/2 cup Plant-based milk I used Oat milk since it is creamier
Instructions
- Preheat oven to 450° F
- Rub a little olive oil on the inside and outside of each potato. Keeping the 2 slices of the 1 potato, wrap it in a piece of the parchment paper. Repeat for each potato.Add all the wrapped potatoes on a large baking pan side by side.Bake for 45 minutes and check the inside of the potato with a fork. When they are done the fork should go in easy. If it is still an apple texture, bake for another 15 minutes.Remove from oven, unwrap each one and allow to cool to the touch.Turn down the oven to 400° F
- In a large mixing bowl add in the cream cheese, butter, nutritional yeast, onion powder, garlic powder, dried basil, salt and pepper, and the plant-based milk.Use the hand mixer on low and blend slowly at first, then turn up the speed.Mix until everything has blended well, but leave chunks of potato. But if you prefer a creamy texture, continue to blend.Add the mix to either the individual Ramekins onto a large baking pan. Or use a casserole dish uncovered..Bake in the 400° oven for 10-15 minutes. The top should start to go hard and crispy. But do not allow to burn.Remove and serve.
- Keep cooled left overs in the fridge. Can be reheated at 400° f the next day and is still delicious.