Vegan Loaded Mashed Potatoes

Total time40 min

Prep time15 min

Cook time25 min

4.7

(13)

Creamy, buttery, and piled high with all the classic toppings, this is the kind of comfort food that makes you forget you're eating entirely plant-based. Yukon Gold potatoes are the secret weapon here — their naturally waxy, rich texture means the finished mash turns out velvety and satisfying without needing any dairy at all. Vegan butter and warmed plant-based milk get worked in gradually, so every bite is smooth and luscious rather than gluey or stiff. The toppings are where things really get fun: crispy vegan bacon, shredded vegan cheese, cool vegan sour cream, and a shower of fresh chives all land on top for that fully loaded steakhouse experience. A quick drizzle of olive oil right before serving adds a little extra richness and makes the whole bowl look gorgeous. This recipe serves four, so it's just as at home on a weeknight dinner table as it is at a holiday spread where you want something everyone can dig into without hesitation.

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Ingredients

4 servings

For the mashed potatoes

2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
1 tsp salt, plus more for the cooking water
4 tbsp vegan butter
½ cup plant-based milk, warmed
¼ tsp black pepper

For the toppings

4 strips vegan bacon
½ cup vegan sour cream
½ cup vegan cheese, shredded
3 tbsp fresh chives, thinly sliced
1 tbsp olive oil (optional)

Instructions

1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
2
While the potatoes cook, heat a small skillet over medium heat. Add the vegan bacon strips and cook, turning once, until browned and crisp on both sides, about 3–4 minutes per side. Transfer to a cutting board and chop or crumble into small pieces.

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