These Vegan French Onion Mashed Potatoes combine two classic recipes to bring you the ULTIMATE Holiday side dish that your entire family will be fighting over for, for seconds – and thirds!

say hello to the holiday love child dish of your dreams

Thanksgiving isn’t Thanksgiving without mashed potatoes … and these Vegan French Onion Mashed Potatoes are seriously NEXT LEVEL. Imagine if French Onion Soup and the Creamiest Mashed Potatoes met, fell in love, and had a baby…

The result are these rich, buttery and ultra decadent mashed potatoes! Grab and drink and let’s get to cookin’ the best Vegan French Onion Mashed Potatoes!

how to make the best mashed potatoes

The best Vegan French Onion Mashed Potatoes begin (obvioudsly) with the best mashed potatoes. Here are my tips to making the best:

• Russet Potatoes. Plain and simple – they are the BEST. They’re nice and starchy so they fall apart easily when they’re cooked, while still being able to absorb all the liquid and butter. Waxy potatoes such as red or fingerling are lower in starch and have tendency to end up gummy and gooey – a big NO NO in the mashed potato world.
• Cold Water. Always bring your potatoes to a boil in cold water. If you get the water hot before adding the potatoes to the pot, they’ll cook unevenly. Starting them in cold water ensures a more even cook!
• Add liquid little by little. In this case, our liquid is the “cheesy sauce”. Potatoes won’t absorb the liquid as well if you just dump it all in together. Instead, add a little, then stir … add a bit more, stir again. Until your reach your desired consistency.
• Use a ricer. This isn’t 100% necessary, but I highly recommend it. A potato ricer ensure the least amount of starch is released, which again, releases less starch … so less gummy mashers!

how to make the best vegan French onion mashed potatoes

Now that we covered the bases on how to make the best mashed potatoes, here’s how to make the best French onion mashed potatoes:

• Homemade Croutons. You can certainly buy them, but I think we can all agree that homemade anything is simply better. That goes for the croutons, folx!
• Caramelized Onions. There are certain tips & tricks for making really good caramelized onions. The better the caramelized onions, the better the Vegan French Onion Mashed Potatoes.
• A little white wine. There’s so much richness in this dish. I mean, mashed potatoes and French onion soup each on their own are RICH AF … so the addition of a little white wine adds a nice crispness to these potatoes.

Do you think may Vegan French Onion Mashed Potatoes are as SPUD-tacular as I do?

I hope you love this recipe as much as I do! I hold mashed potatoes and French onion soup near and dear to my heart, so combing the two was like, mind-blowing; I hope you think so too. If you give this recipe a try, make sure to snap a photo of your creamy, rich, decadent  French Onion Mashed Potatoes, and share them by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.

Til next time, friends! XO!

Vegan French Onion Mashed Potatoes

Ashley

These Vegan French Onion Mashed Potatoes combine two classic recipes to bring you the ULTIMATE Holiday side dish that your entire family will be fighting over for seconds - and thirds!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Vegan

Cuisine Holiday

Servings 6 -8

Ingredients

  

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Homemade Croutons:

• 8 oz sourdough French bread cut into 3/4" cubes (about 1/2 a loaf)
• 1/4 cup vegan butter
• 1/4 cup fresh minced parsley
• 6 cloves minced garlic
• 2 TBS olive oil
• 1 TBS nutritional yeast
• 1/2 tsp kosher salt
• 1/2 tsp red pepper flakes optional

Caramelized Onions:

• 1/2 cup vegan butter
• 2 1/2 pounds Vidalia or sweet onion thinly sliced (about 4 small onions)
• 1 TBS minced fresh thyme
• 1 TBS minced fresh sage
• 1 teaspoon kosher salt
• 1/4 cup vegan-friendly dry white wine
• 1 cup vegan beef broth or vegetable broth

Cheesy Sauce Mashed Potatoes and

• 1 cup unsweetened soy milk
• 1 7 oz bag vegan mozzarella cheese shreds
• 6 cloves minced garlic
• 1 TBS nutritional yeast
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 3 LBS russett potatoes peeled, scrubbed, dried and cut into cubes
• 1 tsp kosher salt
• Fresh minced parsley for serving
• 3-5 pats of vegan butter for serving

Instructions

 

• To prepare the croutons, preheat oven to 325° degrees F. Place the cubes sourdough bread into a large bowl. Set aside.
• Melt the butter in small saucepan over medium low heat. Once the butter is melted, add the parsley and garlic and cook, stirring often, for 8-10 minutes.
• Pour the melted butter mixture over the croutons along with the olive oil, nutritional yeast, salt and red pepper flakes. Mix to combine and transfer the bread to a parchment paper lined baking tray.
• Bake on the middle rack of the preheated for 20 minutes, flipping halfway through. Reduce the oven temperature to 275° degrees F., and continue to bake for an additional 10-15 minutes, until golden brown and crispy.
• Remove and cool for 10 minutes. Store in an airtight container up to 2 weeks.
• For the caramelized onions, melt the butter in a large skillet over medium heat. Once the butter is melted, add the onions and season with the thyme, sage and salt, stirring to combine. Cover and cook for 10 minutes, giving the onion a stir every 2-3 minutes or so.
• Remove the lid, pour in the wine and cook, stirring often, until the wine evaporates. Once the wine cooks out, add the broth, increase the heat to medium high and continue to cook the onion until they caramelize, another 20-30 minutes, stirring often.
• While the onions are caramelizing, start on the "cheesy sauce". Combine the non-dairy milk, vegan cheese shreds, garlic, nutritional yeast, salt and pepper in a small saucepan over low heat. Make sure to stir every so often to ensure the cheese melts - the sauce might seem thick and clumpy, but that's ok! It'll be perfect once you add it into the potatoes.
• Meanwhile, add the potatoes to a pot and fill with cold water until they're covered by about an inch. season the water with salt and bring to a boil over high heat. Boil the potatoes until they're fork tender, 15-20 minutes. Drain and rice the potatoes in small batches back into the pot (if you don't have a ricer, use a potato masher).
• Add the cheese sauce to the mashed potatoes and mix to combine. Next, fold in 3/4 of the caramelized onions and 1/2 of the breadcrumbs. Taste and adjust seasonings if necessary.
• Transfer the mashed potatoes to a serving dish and garnish with additional caramelized onion, breadcrumbs, fresh minced parsley and s couple pats of vegan butter.
• ENJOY!

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