Step 1

Peel your potatoes, roughly chop into 1-2 inch pieces, and put them in a pot with cold water. Cook for about 25 minutes on high until fully cooked and fork tender.

Step 2

Drain well and let sit in the strainer for about 2 minutes to let excess moisture steam out.

Step 3

Transfer back to the pot (element turned off), and mash well (or use a potato ricer!) until all chunks are broken up. Be careful not to over-mash.

Step 4

Add vegan butter, vegan sour cream, vegan cheddar, garlic powder, onion powder, and mix until well incorporated. Add salt to taste, stir well, and serve!

Step 5

You can prep this a day or two in advance, put in a baking dish and bake for about 15 minutes at 350F to heat through before serving! Makes for easy holiday meal prep.