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Creamy Potatoes

These Creamy Potatoes are delicious, rich, creamy and so satisfying thanks to a mix  vegan cream cheese, sour cream and butter, finished with a crunchy topping. A perfect family meal for lunch and dinner.

Top view of a large portion of the Creamy Potatoes.

Guess what potatoes are always on my table like with my Funeral Potatoes, the Greek Lemon Potatoes, or the Garlic Mashed Potatoes.

Not enough of that yet? Try out my Nacho Fries or the Potato Curry. Versatile, budget friendly, filling and always so easy to make.

What’s not to crave? Right, these are always great and a winner, big time.

Ingredients for the Creamy Potatoes assembled on a wooden board.

Showing cooked potatoes in a large bowl and how sour cream is added.

Why these are the most amazing Creamy Potatoes

Creamy: from vegan butter, sour cream, and cream cheese.

The topping takes this party potatoes truly from a favorite to a gourmet version: vegan cheddar and breadcrumbs are the key.

I’ll show you all my steps so that you can make these Creamy Potatoes even easier or ahead of time.

Let me show how to make these and you will see why everyone will love these in no time. 

Side by side view of a large bowl with potatoes, with added spices, plant milk, and vegan cheeses.

What you need for this Creamy Potatoes recipe

  • Potatoes
  • Vegan butter
  • Almond milk
  • Vegan cream cheese
  • Vegan sour cream

 

  • Panko bread crumbs
  • Onion powder
  • Garlic powder
  • Vegan cheddar

Side by side view of a bowl with the creamy potatoes before and after mixing.

 

How to make Creamy Potatoes

Preheat oven to 410°F and get a 8×11 inch casserole ready.

Scrub and clean your potatoes, then peel them. Add them to salted water in a large pot and bring to a boil. Cook potatoes until they are really soft.

When done, transfer the drained potatoes to a large bowl. Add vegan cream cheese, butter, sour cream, plant milk, garlic, onion powder, and a pinch of salt and pepper.

Mash until creamy, then transfer to your casserole. Mix vegan cheddar and breadcrumbs, sprinkle over the top. Bake for 15 minutes until the topping is melted.

Potato mash is transferred to a casserole dish and the breadcrumb-cheese topping prepared in a small bowl.

 

Leftovers of the Creamy Potatoes can be stored in your fridge for around 5 days.

These are great make ahead potatoes that freeze well. Let them cool completely and use a freezer friendly casserole or divide into individual portions.

Thaw completely and warm into the oven at low temperature until hot.

Breadcrumb and cheese topping is given over the potatoes.

Tips and tricks

For super creamy potatoes I like to use my hand mixer, because I find I get the most luxurious texture, that I can’t get with a potato masher.

You can add a bit of nutmeg if you like, but I find absolutely not needed.

I can imagine topping with French Fried Onions might be also great.

Large portion of the Creamy Potatoes on a grey plate, garnished with fresh chives.

Other recipes to try

Collage of two pictures of the Creamy Potatoes with recipe title text.

If you try these Creamy Potatoes, tag me on Instagram or Facebook with your remakes.

Cheers, Florian.

Top view of a large portion of the Creamy Potatoes.

Creamy Potatoes

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These Creamy Potatoes are delicious, rich, creamy and so satisfying thanks to a mix  vegan cream cheese, sour cream and butter, finished with a crunchy topping. A perfect family meal for lunch and dinner.

Ingredients

  • 4 lbs potatoes, peeled and scrubbed
  • 1/2 stick vegan butter
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 7 oz vegan sour cream
  • 1/2 cup plant milk
  • 7 oz vegan cream cheese
  • 1/4 cup vegan cheddar, shredded
  • 2 tbs panko breadcrumbs (use gf, if preferred)
  • salt, pepper to taste

Instructions

  1. Preheat oven to 410°F and get a 8x11 inch casserole ready.
  2. Scrub and clean your potatoes, then peel them. Add them to salted water in a large pot and bring to a boil. Cook potatoes until they are really soft.
  3. When done, transfer the drained potatoes to a large bowl. Add vegan cream cheese, butter, sour cream, plant milk, garlic, onion powder, and a pinch of salt and pepper.
  4. Mash until creamy, then transfer to your casserole. Mix vegan cheddar and breadcrumbs, sprinkle over the top. Bake for 15 minutes until the topping is melted.
Nutrition Information:
Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 490Total Fat: 23gSaturated Fat: 11gTrans Fat: 9gUnsaturated Fat: 10gCholesterol: 0mgSodium: 182mgCarbohydrates: 52gFiber: 6gSugar: 1gProtein: 9g
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