This mashed potato recipe is unique, with a colorful blend of sweet and regular potatoes, topped with vegan chipotle queso. Would you like to give it a try?
About this recipe
Mashed potatoes are a popular dish during Thanksgiving and Christmas, but in my household, we enjoy it all year round. We love it so much that I even turn the leftovers into delicious taquitos or tostadas.
How to make sweet potato and potato mash?
- It’s a super simple mash of potato and sweet potato.
- The potatoes and sweet potatoes are cut into pieces and boiled in a pot with salted water over medium heat. When they’re soft, drain them, but don’t throw away the water; you can use it to make the mash smoother.
- In the end, I finish it with freshly ground black pepper, salt, and butter (I use vegan butter). If you can’t find vegan butter, you can finish it with olive oil.
- Lastly, I drizzle it with chipotle vegan cheese.
- And if you want a little more flavor, sprinkle some chopped cilantro on top. This vegan sweet potato mash also goes well with chopped parsley or chives on top.
How to make Chipotle vegan queso?
This vegan Chipotle cheese is delicious, simple to make, and perfect for vegans. Just blend:
- 1 cup of raw, unsalted cashews
- A pinch of salt
- 1 tablespoon of chipotle peppers in adobo sauce
- 1/2 teaspoon of garlic powder
You can pair it with any dish, not just this potato and sweet potato mash.
Tips for the best sweet potato- potato mash
- You can make this potato mash with vegan cheese with or without sweet potato. Either way, it tastes super delicious.
- In Mexico, we call it “camote,” but I know that in other parts of Latin America, it’s called “batata.”
- If you have leftovers, you can transform them into soup or use them as a base for some tostadas.
- Sometimes, people ask me, “Which is healthier, sweet potato or potato?” Honestly, I think each has its own nutritional benefits. Both have vitamins and minerals, but I do believe the definite winner is sweet potato.
- This mashed potato tastes better when it’s freshly made; it can be stored perfectly in the fridge, but it doesn’t freeze well.
- The vegan chipotle cheese lasts a long time in the fridge and goes great with everything. With chips, with tacos, with EVERYTHING.
Other vegan potato recipes that you will love:
- Chipotle Braised Potatoes
- Smashed Potatoes
- Vegan potato soup,
- Red bell pepper potato soup
- Smashed KImchi Mayo
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Mashed potatoes and sweet potatoes with vegan chipotle queso
- 2 large potatoes cut into pieces
- 2 large sweet potatoes cut into pieces
- 2 teaspoon of salt
- 1/4 teaspoon pepper
- 3 tablespoons of butter vegan butter
- 1/2 cup to 3/4 cup of water from which the potatoes were cooked or almond milk or rice milk
Chipotle vegan cheese
- 1 cup unsalted and unroasted cashews raw
- 1 pinch of salt
- 1 tablespoon of chipotle chile in adobo
- 1/2 teaspoon garlic powder
- Cover the pieces of potato and sweet potato with enough water and a teaspoon of salt. Leave covered until fully cooked.
- When fully cooked, drain them the water (saving about a cup of water), mash them and mix with the rest of the ingredients.
- Blend the cashews with the garlic powder, the chipotle chili pepper in adobo, the pinch of salt and half a cup of water. Blend until creamy.
- Serve the vegan chipotle queso on top of the puree.
- Use leftovers to make crispy tacos or tostadas.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.