Do I need to peel the potatoes?

For the best creamy texture, we do recommend peeling the potatoes first. However, the skin on Yukon gold potatoes is very thin and edible, so if you prefer to keep the skin on, feel free to!

Can I freeze French onion mashed potatoes?

Absolutely. Both the mashed potatoes and caramelized onions will freeze well for up to 3 months. Let the potatoes and onions cool to room temperature, then transfer to a freezer-safe container. Make sure the container is airtight and sealed well to prevent any freezer burn.

Can I make this potato dish in advance?

This dish can be made 1-2 days in advance, but store the potatoes and remaining caramelized onions separately. Upon reheating, you may want to add additional vegan butter or non-dairy milk, to help make the potatoes creamy again.

Vegan French Onion Mashed Potatoes

Description

These potatoes are a delicious twist on the classic dish that incorporates the rich savoriness of French Onion Soup with creamy mashed potatoes! It’s the perfect dish for your Thanksgiving table or any weeknight meal that needs a creamy, cheesy side dish.

Ingredients

5 medium (1.5 lbs) yukon gold potatoes, peeled and cut in half
4 ounces vegan cream cheese
½ cup non-dairy milk
½ cup dairy-free mozzarella cheese
½ cup dairy-free parmesan cheese
Salt & pepper to taste

Caramelized onions

3 tablespoons vegan butter
2 large yellow onions, thinly sliced
1 teaspoon salt
½ teaspoon sugar
4 cloves garlic, minced
2 teaspoons fresh thyme (or ½ tsp dried)

Equipment Needed

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Instructions

Boil the potatoes. Place potatoes in a large pot of cold and salted water. Bring the pot to a boil over medium-high heat, then boil for 15-20 minutes, or until fork tender. Drain the excess water from the potatoes and set aside.
Caramelize the onions. Heat a large skillet over medium heat. Once warm, add in the vegan butter and let melt. Add the onions, salt, and sugar, and mix everything together to evenly coat the onions. Cook, stirring frequently, until the onions are sufficiently browned, reduced, and golden brown, about 30-40 minutes. Finally, stir in the garlic and thyme, and cook for another 2 minutes before removing from the heat.
Slowly mash the potatoes. Place the cooked potatoes back in the pot over low heat, along with the vegan cream cheese, vegan mozzarella cheese, vegan parmesan cheese, and non-dairy milk. Slowly mash the ingredients together with a potato masher until smooth.
Mix in the caramelized onions. Add 1/2 of the caramelized onions to the mashed potatoes and gently fold to combine.
Serve. Season the potatoes with salt and black pepper to taste, then serve with the remaining caramelized onions on top. Enjoy!

Notes

Storage Instructions: Leftover mashed potatoes will keep for up to 4 days in an airtight container in the fridge.
Deglaze the pan, as needed. When making the caramelized onions, the onions may start to stick to the pan. If this is the case, loosen up any caramelized brown bits with water, vegetable broth, or vegan beef broth.
Peeling potatoes: The skin on Yukon gold potatoes is very thin and edible, so if you prefer to keep the skin on, feel free to.
Freezing: Both the mashed potatoes and caramelized onions will freeze well for up to 3 months. Let the potatoes and onions cool to room temperature, then transfer to a freezer-safe container. Make sure the container is airtight and sealed well to prevent any freezer burn.
Prepare in advance: This dish can be made 1-2 days in advance, but store the potatoes and remaining caramelized onions separately. Upon reheating, you may want to add additional vegan butter or non-dairy milk, to help make the potatoes creamy again.

Prep Time: 15 minutes
Cook Time: 60 miuntes