My mom made amazing cheesy mashed potatoes while I was growing up, but of course it was filled with dairy. I really wanted to bring this dish back for the holidays because it's a family favorite.
1 container (16 oz) of Follow Your Heart vegan sour cream
1 1/2 bags of Follow Your Heart cheddar shreds or violife shredded cheddar
5 tbsp of vegan butter
6 large russet potatoes
1 tbsp of minced garlic
dash of paprika
Heat the oven to 350 degrees if you are going to eat right away. Heat a large pot of water. Peel the potatoes and then chop them up and place them in the boiling water. Once you can place a fork easily into a piece of potato then go ahead and drain the potatoes.
I use a kitchenaid but you can also hand mash the potatoes. Pour the potatoes into a large bowl and add in the butter and minced garlic. Mash the potatoes until all of the butter and garlic are mixed in. Then pour in the cheese and sour cream. Mash again until the potatoes are creamy and smooth.
Pour the potatoes into a baking dish. Then add the paprika on the top for color. If you are going to eat immediately then pop the potatoes in the oven for 50 minutes. If you are going to make these for later cover with saran wrap and place in the fridge.