Crispy Creamy Double Baked Mashed Potatoes - Vegan GF
A really easy, delicious side dish to make to enjoy with a protein of choice.You can make one whole casserole dish or individual Ramekins. The end result is a crispy topping and a creamy potato filling.This recipe is all plant-based, using a vegan cream cheese.Vegan, Vegetarian, sodium friendly, child friendly, diabetic and weight management friendly - see notes, and celiac friendly.
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.
Notes
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. Tried this recipe?Let us know how it was!