Indulge in the ultimate comfort food with this Loaded Mashed Potato Bowls Recipe! It's easy to make and fully vegan. Creamy potatoes form the base of this hearty dish, topped with a generous serving of black beans and sweet corn kernels for added texture and flavor. Topped with plant-based sour cream, cheddar cheese, and barbecue sauce. Perfect for busy weeknight dinners, this recipe comes together effortlessly, allowing you to serve a satisfying meal to the whole family in no time.
These mini loaded mashed potato casserole bowls are an excellent choice for easy weeknight dinners, providing a hearty and satisfying meal in a cinch. This recipe is not only simple to prepare ahead, but it also offers a good source of protein, thanks to the addition of ingredients like black beans.
I lean towards easy weeknight dinner recipes that are comforting and customizable, and this bowl checks them all. I also love making my mushroom pasta, tofu tacos, or alfredo sauce recipe when I crave a quick, comforting dinner.
In this post, I share the following:
- How to use the two-rinse method to avoid making heavy & gluey mashed potatoes.
- How to assemble the bowl so that every bite is perfectly delicious!
- Ideas on customizing these loaded mashed potatoes to match multiple cravings for the whole house!
Use this section to jump to areas of interest within the post.
Mashed potato ingredients
Whether you use your favorite mashed potato mixture or make my homemade flavorful, creamy potato recipe, all that's left is adding the toppings to this easy meal!
- Large russet potatoes - 2.5lbs (half of a 5lb bag or about 4 large potatoes)
- Plant milk - soy milk or almond milk are preferred, and unflavored/unsweetened is necessary!
- Vegan butter - you can use salted or unsalted
- Herbs - dried parsley, onion powder, garlic powder, and salt
See the recipe card for full quantities and instructions.
Instructions for fluffy potatoes
Making creamy potatoes is super easy with a few simple steps. My method results in fluffy potatoes that are not gluey. The secret? Rinsing the potatoes not once, but twice. This removes the potato starch (that milky white stuff that sticks to the knife when you cut the potato). Rinsing the potato starch off before and after cooking the potatoes will make them light and fluffy, exactly what everyone loves!
Peel and chop the russet potatoes into cubes and rinse under cold water for about a minute. Then transfer the potatoes to a large pot and completely cover them with filtered water. Cook on high for 12-15 minutes or until fork tender.
After the potatoes have cooked into soft fork-tender cubes, discard the water and give them a second rinse using hot water. Return them to the pot with the vegan butter and mash!
Either use a hand mixer or transfer the potatoes to a stand mixer to whisk them with the remaining ingredients until they're light and fluffy.
Load with toppings & sauces!
My go-to toppings are:
- Corn kernels - canned or frozen
- Black beans
- Melted cheddar cheese (vegan)
- Jalapeño - sliced
- Green onions - sliced
- Sour cream - (vegan)
- BBQ sauce - trust me, it's the best part! Use your favorite store-bought sauce, or make it homemade with my BBQ sauce recipe.
How to assemble the bowl:
Layer a large bowl with the garlic and herb mashed potatoes.
Add the corn kernels and black beans on top of the potatoes.
Next, add the cheese. To get melty cheese, scoop a serving of mashed potato onto a parchment-lined tray and top it with cheese. Then bake for 5 minutes at 400°F. Alternatively, heat the bowl in the microwave until the cheese is melted.
Finally, add the thinly sliced jalapeño, sliced green onion, sour cream, and top with BBQ sauce!
To make a sour cream substitute, simply combine ½ cup of plain vegan yogurt with 1 tablespoon of garlic granules.
Grab your favorite go-to toppings! Other ideas include:
- Cannelini beans
- Sliced peppers
- Pickled red onions
- Green beans
- Roasted mushrooms
- Roasted tofu
- Tofu ground beef
My method includes using a hand mixer or stand mixer during the final step of making the potatoes.
Store each ingredient in a separate airtight container in the fridge for up to five days.
Use a baking tray lined with parchment paper to reheat the mashed potatoes. Add a scoop onto the tray and sprinkle with cheese. Bake at 400°F for 5 minutes or until the cheese is nice and melty!
The two-rinse method makes any potato recipe light, fluffy, and flavorful. Start by rinsing the cubed potatoes with cold water, and then give the cooked potatoes a rinse with hot water.
If you have the time, consider soaking the uncooked, peeled, and cubed potatoes in cold water for up to 30 minutes before cooking.
Should I peel the potatoes before boiling or leave the skins on?
100%, you have to peel them!
What other potatoes can I use for this recipe?
Besides russet, you can use Yukon gold potatoes since they aren't super heavy.
Is it important to add cold butter to the potatoes before the milk?
Yes. Adding the butter to the hot potatoes and mashing will ensure it stays whole and distributes evenly throughout. If you add milk to it before the butter melts, it may not melt evenly.
Can I use a food processor or blender to mash the potatoes?
I'd skip the food processor or blender and stick with a hand masher and mixer.
Can I use sweet potatoes instead of regular potatoes?
You can! I have, but you'll want to flavor them differently. Use your favorite mashed sweet potato recipe, or my go-to is to add ½ cup plant milk, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1 tablespoon maple syrup, and a pinch of salt.
What are the alternatives for dairy-based toppings like sour cream or cheese?
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Loaded Mashed Potato Bowls Recipe (Easy & Vegan)
Garlic & Herb Mashed Potatoes:
- 2.5 lbs russet potatoes
- ½ cup plant milk, unsweetened/unflavored (soy or almond)
- 4-6 tablespoons vegan butter (add 4, taste test, then add the other 2 if needed)
- 2 teaspoons parsley
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ½ teaspoon salt
- 15 ounces black beans, canned or fresh
- 2 cups corn kernels, canned or frozen
- 4 ounces cheddar cheese, shredded & vegan
- 1 bunch green onions, sliced
- 1 jalapeño, thinly sliced
- ½ cup sour cream, vegan
- ½ cup BBQ sauce
Make the mashed potatoes:
- Peel & chop the russet potatoes into cubes and rinse under cold water for about a minute. Then transfer the potatoes to a large pot & completely cover them with filtered water. Cook on high for 12-15 minutes or until fork tender.
- After the potatoes have cooked into soft fork-tender cubes, discard the water and give them a second rinse using hot water. Return them to the pot with the vegan butter & mash with a potato masher.
- Use a hand mixer or transfer the potatoes to a stand mixer and whisk the remaining ingredients until the potatoes are light and fluffy. Taste test and add in any extra salt or butter that's needed.
Assemble the bowl:
- Scoop 1-1.5 cups of mashed potatoes into a serving bowl and top with vegan cheddar cheese (to melt the cheese, you can heat it in the microwave or add it to the oven for 5 minutes at 400℉).
- Drain the corn and rinse the black beans. Once the bowl has cooled, add corn kernels and black beans over the melted cheese.
- Once ready to eat, sprinkle sliced green onions and jalapeño. Drizzle vegan sour cream and BBQ sauce on top and serve warm!