Double Cream Cheese Smashed Potatoes

By Published On: 12 October 2015Last Updated: 7 June 2021

Crackly crisp on the outside, creamy goodness on the inside, and topped with cheese.

vegan recipes

What's in this post

Have you ever made smashed potatoes?

I hadn’t until this year, and now that I’ve made them, I know I’ll be making them again sometime very soon.

I’ve seen them on recipe sites here and there, so this recipe isn’t entirely revolutionary, but I did want to put my spin on them. So I decided to top my smashed potatoes with Miyoko’s Double Cream Chive Artisan Nut Cheese.

Yup, I went there.

These humble spuds are dressed up as fancy-pants potatoes.

Making Double Cream Cheese Smashed Potatoes

Vegan cheese has come a long way over the past decade. I chose an artisan nut cheese for this recipe, but you can select any flavor of cheese you want.

Look for a variety of options of shreds and wheels in the dairy-free refrigerated section of the grocery store. 

Melting vegan cheeses

One thing to note, the Miyoko’s cheese I used didn’t melt or spread on the potatoes. Instead, it got crispy and was warm and gooey on the inside, which worked out well for this recipe.

If you’d rather have something more cheesy, top the potatoes with vegan cheese shreds of your choice. From cheddar-style to smoked gouda, there are plenty of options.

Closeup of a cooking tray filled with smashed potaotes.

Double Cream Cheese Smashed Potatoes

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Crispy, crunchy edges give way to a soft and pillowy inside making the perfect bite


  • 1 pound baby yellow potatoes
  • 8-ounces vegan cheese of your choice (I used Miyoko’s Double Cream Chive Cheese)
  • 1-2 tablespoon olive oil
  • 2 green onions, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt & pepper to taste


  1. Heat oven to 425 degrees.
  2. Bring potatoes to a boil in a large pot of water. Cook until fork-tender, about 8 minutes. Drain and let cool until potatoes are cool enough to handle.
  3. Arrange potatoes on a baking sheet, leaving room between them. Using a potato masher or the heel of your hand, gently smash each potato until they are about 1/2 inch thick.
  4. Lightly brush each potato with olive oil.
  5. Top each potato with a crumble of vegan cheese.
  6. Salt & Pepper to taste.
  7. Roast until golden crisp, about 20 – 25 minutes.
  8. Before serving, top with chives and fresh parsley.


If you aren't a fan of vegan cheese, simply leave it off. The smashed potatoes are just as good without it.

Did you make this recipe?

This recipe is crackly crisp on the outside, creamy goodness on the inside, and topped with cheese. What could be better? 

Did you make it? Let me know how it went in the comments!


  1. Priscilla Stephens Jacko October 14, 2015 at 9:12 pm - Reply

    I just ordered her cheeses a few minutes ago!!

    • KD Traegner October 15, 2015 at 4:42 pm - Reply

      Awesome! The double cream goes great on these. If you make these please stop by and tell me how it went. I think you’re going to like them!

      • Priscilla Stephens Jacko October 15, 2015 at 5:29 pm - Reply

        they look great, Ill let you know!

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HELLO! I'm KD Angle-Traegner.

Writer, activist, and founder of Four Urban Paws Sanctuary. I’m on a mission to help people live a vegan life. Read more about KD…