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Sour Cream and Onion Mashed Potatoes

Courtney Crary

Sour Cream and Onion Mashed Potatoes

If Sour Cream and Onion Potato chips went vegan and transformed into mashed potatoes, this would be the result. Plain, vegan yogurt is used to keep this recipe oil-free but still deliver that classic sour punch. Caramelized onions, minced onion, and onion powder lend their flavor and texture to recreate the taste of sour cream and onion potato chips.

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Sour Cream and Onion Mashed Potatoes

Sour Cream and Onion Mashed Potatoes

Yield: 6
Author:
Prep time: 5 MCook time: 12 MTotal time: 17 M
If Sour Cream and Onion Potato chips went vegan and transformed into mashed potatoes, this would be the result. Plain, vegan yogurt is used to keep this recipe oil-free but still deliver that classic sour punch. Caramelized onions, minced onion, and onion powder lend their flavor and texture to recreate the taste of sour cream and onion potato chips.

Ingredients:

  • 2.5 lbs yukon gold potatoes
  • 1 yellow onion, thinly sliced
  • 1 - 1 ¼ cup vegan sour cream or plain, unsweetened yogurt
  • ½ -1 cup plain, unsweetened soy milk
  • 3 tsp minced onion
  • 2 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • salt to taste
  • diced chives, for garnish

Instructions:

  1. Steam or pressure cook the potatoes until fork tender (I pressure cook mine in the Instant Pot with 1 cup of water and the steam basket for 10-12 minutes, depending on the size of the potatoes).
  2. While the potatoes steam, heat a pan over medium-high heat.
  3. Once the pan is hot, caramelize the onions (cook, stirring occasionally, until they begin to brown).
  4. When the potatoes have steamed and are perfectly fork-tender, carefully transfer them to a large mixing bowl.
  5. Add the sour cream (or yogurt), minced onion, garlic powder, and nutritional yeast. Mash and stir to combine!
  6. Slowly add the soy milk (while continuing to mash) until the potatoes reach your desired consistency.
  7. Add salt to taste.
  8. Garnish with caramelized onions, chives, and an additional dollop of sour cream.

Notes:

I make my own vegan "sour cream" by making soy yogurt in the Instant Pot. I combine Western Soy-Brand soy milk and a probiotic capsule. I pour that mixture into clean mason jars, then set the Instant Pot for 14 hours on the Yogurt setting. Then, I strain the yogurt for about 12 hours in a cheese cloth. This creates an incredibly creamy, tangy yogurt that tastes just like sour cream.

Calories

315.12

Fat (grams)

10.42

Sat. Fat (grams)

8.93

Carbs (grams)

48.56

Fiber (grams)

5.25

Net carbs

43.31

Sugar (grams)

8.33

Protein (grams)

9.27

Sodium (milligrams)

187.93

Cholesterol (grams)

1.75
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About the mashed potatoes:

If Lays made vegan sour cream and onion chips, I would be in BIG trouble.  I used to love that flavor- the aromatic onion paired with the face-scrunching punch from the sour cream...so good.


Needless to say, they inspired this *much healthier* potato treat.  Does your family love sour cream and onion chips too? Then read on, because this may be your new favorite mashed potato recipe!


Like all of my mashed potato recipes, I call for steamed yukon gold potatoes.  I’ve found this combo to be the most creamy in the absence of oil, butter, and cream.  Yukon golds have a lovely, silky texture when mashed. Steaming guarantees that no starch from the potatoes will be lost to cooking water.  It’s the perfect set up for delicious, oil-free, vegan mashed potatoes.


You may be thinking that adding a bunch of sour cream to mashed potatoes can’t be healthy.  And you’re right. If you purchase vegan sour cream, these will be pretty calorie dense and won’t technically be oil-free, as most brands use oil.  I actually use homemade soy yogurt that I strain to get a thick, super sour, creamy, yogurt-thing. It may be more like a soy greek yogurt, but it tastes like sour cream to me.


All that to say, the healthiest route is to make your own yogurt and strain the excess liquid.  If you’d like me to include my recipe for homemade “sour cream”, let me know in the comments below (it is super easy to do with the instant pot).  If you don’t want to make your own AND you don’t want to buy vegan sour cream, I would suggest buying a plain, unsweetened vegan yogurt with a neutral taste (soy or cashew-based yogurt would be best).


No matter how you make it, I hope these potatoes transport you back to a simpler time, when you could eat a whole bag of sour cream and onion chips and not worry about the consequences. 


Happy Cooking,

✌️Courtney



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