Description
Creamy mashed potatoes, infused with garlic and vegan bacon, topped with a crispy-yet-gooey dairy-free cheddar.
Ingredients
- 5 large potatoes, diced (we left skin on)
- 3 tbsp vegan butter, divided
- 3/4 cup vegan bacon, chopped
- 1 clove garlic, minced
- 1/2 cup nondairy milk
- 1 tbsp dried parsley
- salt and pepper to taste
- 1 cup vegan cheddar shreds
- 1/4 cup green onion or chives, chopped
Instructions
- Preheat oven to 375 F. Grease an 8×8 inch square casserole dish.
- In a pot, add the diced potato and the add water until just submerged. Boil on medium-high heat for about 10 minutes, until soft. Drain and add back into pot. Set aside.
- Meanwhile, in a frying pan on medium heat, add 1 tbsp vegan butter, minced garlic and vegan bacon. Cook, stirring frequently, about 4 minuets until bacon starts to brown.
- Put potato pot back on low heat. Add the 2 tbsp vegan butter, nondairy milk, parsley and a pinch of salt and pepper. Mash with a potato masher or hand mixer until fluffy. Add the bacon mixture and stir to combine.
- Spoon into prepared casserole dish and smooth the top. Top with vegan cheddar shreds. Bake in preheated oven for 10 minutes, then broil for a few minutes to brown the cheese, if desired.
- Remove from oven and top with green onion and black pepper. Serve.
- Prep Time: 10 minutes
- Cook Time: 35 minutes