Vegan | Vegetarian

3 pounds Russian potatoes

¾ cup non-dairy milk, unsweetened

3 tablespoons vegan butter

½ cup vegan cream cheese, softened at room temperature

1 cup shredded vegan cheddar cheese

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon pepper

Peel potatoes and cut into 2 lengths.

Put the potatoes in a large pot. Fill with cold water. Bring to a boil and simmer until potatoes are soft and fork tender, about 12-16 minutes.

Carefully drain the potatoes into a colander. Then return the potatoes to the warm pot.

Mash with a potato masher. Then mix in the remaining ingredients.

Place in a baking dish. Bake at 400°F for 20-25 minutes, or until edges are browned.

Energy 355 kcal | Protein 7 g | Carbohydrates 52 g | Fibre 5 g | Fat 0 g